Scallop Ceviche - cooking recipe

Ingredients

2 lbs bay scallops, halved if large
3/4 cup fresh lemon juice
3/4 cup fresh lime juice
1/2 cup red onion, slivered
1/2 cup yellow bell pepper, slivered
1 cup pimento stuffed olive, halved (or sliced if large)
2 tablespoons olive oil
1 tablespoon fresh cilantro, chopped
3 slices lime peel (about 2x1/4-inch)
1 teaspoon salt
3 dashes hot red pepper sauce

Preparation

Combine all ingredients in 8-inch square baking dish.
Cover with plastic wrap and refrigerate at least 8 hours.
Just before serving, remove zest and transfer to serving dish.
Serve chilled.