- Coarsely chop the scallops and set aside in a bowl. Cut the tomatoes in half, remove the seeds and dice the flesh. Add to the scallops. Add the remaining ingredients. Season with salt and pepper. Let stand for 5 minutes.
- Moisten the rim of margarita glasses with a lime wedge and coat with salt placed in a saucer. Divide the ceviche into the glasses and serve immediately.