Scallop Ceviche

• 1 lb (500 g) scallops, cleaned
• 8 limes
• 2

Cut the scallops horizontally into 3 or 4 thin slices and arrange them on a large plate.

Juice the limes and pour the juice over the scallop slices. Cover the scallops and place the plate in the fridge for 2 to 3 hours, until the scallops are opaque white.

Pour off about half of the lime juice.

Dice the tomatoes, or, if using cherry tomatoes, cut them into quarters. Thin