Scallop mango ceviche

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Cinco do Mayo is only a few days away, and this will be one of the first years since my San Diego days I actually get to celebrate. I'm a huge fan of raw fish especially ceviche, and when I spotted these bay scallops I decided to give it a go. The key to "cooking" them is covering them in lemon juice. The acid of the lemon juice "cooks" them from a pink color to a white opaque. (Apologies it was a beautiful scallop stack until my shaky hands completely knocked it over... backup plan: small serving size presentation)

Serves two for a first course:
1/4 pound bay scallops (bigger works too but the smaller size requires less mutilating to get to smaller pieces)
Juice from one lemon (lime, orange whatever citrus you desire)
1/2 mango cubed
1/4 red onion diced
1/2 avocado cubed
Cilantro
Salt and pepper

1. Clean your scallops and allow them to marinate in a container of the lemon juice. Mix the juice around a bit to make sure they're all covered, and the scallops should lie flat in the container not piled on top of each other.
2. Place them in the fridge, and come back to them when you're done prepping everything else.
3. Chop your cilantro, avocado, red onion, and mango.
4. Check on the scallops. You'll notice they now look more white. Mine took about a hour, could be more just make sure they've changed color.
5. Remove the scallops from the lemon juice and add all the ingredients together (unless you're stacking, then you'll need to add layers of the parts into a mold and add the scallops on top).
6. Squeeze additional citrus and enjoy now or refrigerate and serve in a few hours. Serve with tortilla or plaintain chips and a large margarita.