Thoroughly rinse the fresh sea scallops under cold water. Remove the small muscle from each scallop and slice them in half lengthwise.

In a mixing bowl, combine the freshly squeezed lemon, lime, and grapefruit juice with the orange zest and juice.

Stir in the crushed garlic, sliced jalapeño, radishes, diced red onion, and red bell pepper. Add salt and pepper to taste.

Gently fold the scallops into the citrus mixture ensuring each piece is submerged.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours to marinate.

Serve the ceviche in elegant dishes garnished with extra cilantro.