• 1 pound sea scallops
• 1 cup fresh lime juice (about 4 limes)
• 3/4 cup chopped onion
• 1/4 cup fresh orange juice
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon salt
• 1 serrano pepper, thinly sliced

Directions
Cut each scallop horizontally into 3 even slices. Place scallops in a non-aluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.

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