Citrusy Scallop Ceviche - The Globe and Mail Preparation time: 20 minutes Ready time: 12 to 24 hours plus 20 minutes (includes marinating time) Servings: 2 1/2 cups 18 large fresh sea scallops 3/4 cup fresh orange juice 1/3 cup fresh lime juice 1 tbsp grapefruit bitters (optional) 1 pink grapefruit 2 naval oranges 1 lime 1/4 cup red onion, finely diced 1/2 red chili (approx 2 tsp), finely diced 1/4 cup cilantro, finely chopped The night before serving, cut each scallop into eighths (or ½-inch pieces) and place them in a medium-sized bowl. Add the orange juice, lime juice, cider vinegar and grapefruit bitters. Make sure the scallops are submerged, then cover the bowl and place in the fridge for at least 12 hours. Meanwhile, peel and segment the grapefruit, oranges and lime. Cut each segment into ½-inch pieces. Place in a separate medium-sized bowl. Add the red onion, chili and cilantro. Strain the scallops from the marinade and add them to the bowl with the fruit and vegetables. Toss well to mix. Serve in spoons or shot glasses as an appetizer.