Isthmian-Style Scallop Ceviche

• 1 pound sea scallops
• 1 cup lime juice, plus juice of 1 lime
• 2 tablespoons flavorless oil, such as canola or grape-seed
• Juice of 1 orange
• Juice of 1 grapefruit
• 2 habanero chiles, seeded and thinly sliced
• 1 tablespoon thinly sliced scallions
• 1 tablespoon chopped cilantro leaf
• 1 1/2 teaspoons grated fresh ginger
• 1 1/2 teaspoons Maggi seasoning sauce
• 1 teaspoon rice vinegar
• Salt to taste

Slice scallops crosswise into 1/8-inch thick slices. Place scallop slices in glass or porcelain dish and pour 1 cup lime juice over them. Refrigerate 30 minutes. (Don't marinate too long—the scallops will toughen.)

Drain the scallops and and toss with oil, juice of 1 lime, orange juice, grapefruit juice, habanero chiles, scallions, cilantro, ginger, Maggi sauce, and vinegar. Season with salt to taste.