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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.