Red Snapper & Scallop Ceviche

1. Pat snapper and scallops dry and cut into small, even pieces.
2. Place seafood in a bowl. Pour lime juice (and orange juice if using) over it until fully covered. Mix, cover, and refrigerate for 20–30 minutes, stirring once. The seafood will turn opaque as it “cooks” in the citrus.
3. Drain off a little of the excess juice, then stir in the rest of the ingredients. Season with salt and pepper.
4. Adjust seasoning with a little extra lime or salt if needed. Serve chilled with tortilla chips or on crisp lettuce leaves.