Instructions: Slice the ends off the limes, and stand them on end. Use a paring knife to remove the peel and pith of each lime, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl. Cut sections into 1/2-inch pieces.

Place scallops, olive oil, lime juice, hearts of palm, and lime pieces in a bowl, and toss to combine. Cover with plastic wrap, and place in the refrigerator for at least 2 hours or overnight.

Just before serving, add avocado and cilantro to ceviche, and season with salt and pepper. Fill scallop shells with 1 heaping tablespoon ceviche, and serve on a tray lined with coarse salt.

This recipe yields 24 individual servings.

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