Ingredients
1/2 cup freshly squeezed lime juice (from about 8 medium limes)
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh cilantro
2 medium jalapeno peppers, stemmed and cut into 1/4-inch rings
1/4 pound sea scallops, tough opaque muscle removed (if attached) and medium dice
1/4 pound skinned red snapper fillets, pin bones removed and medium dice
1 cup cored, Roma tomatoes (about 3 medium)
1/2 cup Spanish green olives such as Manzanilla, pitted and thinly sliced
1/3 cup finely chopped shallots (about 2 medium)