Ceviche - cooking recipe

Ingredients

2 lb. scallops, rinsed and drained
1/2 c. grapefruit juice
1/2 c. lime juice
1/2 tsp. Tabasco
2 sliced scallions
1 small red pepper, seeded and chopped
1 Tbsp. chopped cilantro leaves
lettuce leaves

Preparation

Combine all ingredients except lettuce in a glass bowl. Cover; refrigerate 12 hours until scallops are opaque.
Drain. Serve on a bed of lettuce.