Spicy Citrus Scallop Ceviche | Charlotte Fashion Plate

Ingredients

• 6 U10-U12 dry-packed scallops
• juice of one grapefruit
• juice of one lemon
• juice of one lime
• juice of one orange
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon red onion, minced
• 1 jalapeño, sliced into thin strips
• 1/2 red pepper, sliced into thin strips
• 2 tablespoons fresh chopped cilantro