Last year we found ourselves happily in Playa del Carmen for a much needed rest. Our friend Charles knew of a fabulous cervicheria called Aquas Calientes. This place is amazing with the freshest seafood ceviches. The varieties were astounding and we keep wishing we were there again. Here is a recreation of one of the offers on the menu. Of course it tasted better in Mexico!

• 1 pound of bay scallops
• 3 limes
• 1 lemon
• 1/4 of fresh orange juice
• 1/4 cup of onion
• 1 jalapeno
• 3 small orange tomatoes
• 1 avocado

Rinse scallops, dry and cut in half. Juice the citrus and add to the scallops, chop the onion, jalapeno and tomatoes and refrigerate all for at least 2 hours. Right before serving add the chopped avocado and  a little salt and pepper. Serve with tortilla chips and or quesidillas!