Diver scallops are those that are hand-harvested by divers who only pick large and mature scallops and leave the smaller ones to repopulate. This refreshing ceviche uses diver sea scallops and three types of citrus. Serve it as a light supper or in stemmed glasses as an elegant first course at a dinner party.
Remove the tough white muscle attached to each scallop and discard. Cut the scallops into 1/2-inch pieces. Put the scallops in a medium saucepan, just cover with water, and poach in barely simmering water until opaque and firm, 30 seconds. Drain and allow to cool, then transfer to a large bowl.
In a medium bowl, whisk the lemon, lime, and orange juices, soy sauce, ginger, and garlic. Pour over the scallops, cover, and chill for 1 hour in the refrigerator. Mix in the roasted peppers, scallions, tomatoes, cilantro, and hot sauce. Serve chilled over a bed of mixed baby lettuces, if desired.
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