Ceviche - cooking recipe

Ingredients

1 1/2 lb. small scallops (bite-size or cut into bite-size)
juice of 12 lemons
juice of 2 limes
1/2 large, white onion, thinly sliced
2 ripe tomatoes, finely chopped
1/2 chopped green bell pepper
1 small can chopped chiles
8 green olives, pitted and finely chopped
1 bunch cilantro, finely chopped and stems discarded
1 tsp. sugar
garlic salt to taste

Preparation

Put scallops into strainer and pour boiling water over them. Submerge them in lemon and lime juice.
Add onion, tomatoes, olives and chopped chiles; mix well.
Season with salt, pepper, garlic salt and sugar to taste.
Add cilantro.
Marinate for at least 12 hours or overnight.
Serve chilled.
Will keep in refrigerator for 4 days.