Fish (or Scallop) Ceviche with Confetti Peppers, Red Onion, and Cilantro — Three Many Cooks

Ingredients

• ½ cup fresh-squeezed orange juice
• ¼ cup each: fresh-squeezed lime and lemon juice
• 1 pound fish fillets or sea scallops, sliced thin
• ¼ each: red, yellow, and green pepper, finely diced
• 1 small jalapeno, finely diced
• 2 tablespoons finely diced red onion
• 1 tablespoon chopped fresh cilantro
• Salt and ground black pepper