Scallop Ceviche - cooking recipe

Ingredients

1/2 pound fresh scallops, diced
2 clementines - peeled, segmented, and diced
1 Roma tomato, diced
1/2 small red onion
2 scallions, sliced
1/2 lemon, juiced
1/2 lime, juiced
1 clove garlic, minced
1 tablespoon chopped cilantro, or to taste (optional)
1/2 teaspoon olive oil
sea salt to taste

Preparation

Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.