Ceviche of Sea Scallops with Celery and Green Apple

I got into this industry in 1988, during one of the longest heat waves in the last few decades. It was 115 degrees in the kitchen, and that was in the cold station where I worked. We put in gruelingly long days—twelve to fourteen hours, six days per week, with no breaks, no sitting down. For the first two weeks, every night I would get sick from heat exhaustion, and my calves would ache so badly that I developed a serious muscle knot that became red and inflamed. My mother, who was a doctor