Scallop Ceviche

The secret to a good ceviche is to not let the fish “cook” in its citrusy marinade too long, which not only toughens the meat but also covers up the flavor of the fresh seafood. This simple recipe calls for the less-expensive bay scallops, but you could also use halved or quartered sea scallops. Diced firm ripe avocado and/or mango would make a nice addition.