Supposed To Be Conch Ceviche

• Juice of 1/2 grapefruit
• Juice of 1 orange
• Juice of 4 limes
• 12 ounces Bay scallops
• 2 Oranges, segmented (the fancy way)
• 1/3 cup Diced red onion
• 1 Jalapeno, sliced in half lengthwise, seeds and ribs removed and sliced into thin half-moons
• Zest of 1 lime
• 1 Avocado, diced
• 1/3 cup Torn cilantro leaves

1. Combine the first three ingredients in a bowl and add the scallops. Cover and refrigerate until the scallops are 'cooked' through, stirring occasionally. Took mine about 75 minutes.
2. While you're waiting for the scallops to be done, combine the red onion, segmented oranges (no bother if the juice drips in the bowl while your segmenting), lime zest and jalapeno.
3. When the scallops are done, add them to the bowl (feel free to add a little extra citrus juice of your choice here if it seems a little dry) and stir. Gently fold in the avocado and cilantro. Add salt and pepper if you like - I didn't.
4. Thoughts: Didn't have time to try this version out, but I was noodling around in my brain with a Thai version as well. Use only lime juice with some sugar and a splash of fish sauce to 'cook' the scallops. Replace the jalapeno with thin rounds of those blazing hot thai finger peppers. Use thinly sliced shallots instead of red onion. Use mint instead of cilantro. Omit the avocado.

orange, limes, bay scallops, oranges, red onion, lime, avocado, cilantro

Taken from food52.com/recipes/15792-supposed-to-be-conch-ceviche (may not work)