Don't argue with me on this one.
4 fresh scallops, preferably with coral and ribbon all kept on, cut into 1cm by 1cm chunks
Juice from 1 key lime
1 red chili, finely chopped
1-2 cherry or grape tomatoes, finely chopped
1 small sprig of parsley (flat or curly is fine) or coriander, finely chopped
Salt and black pepper to taste
Japanese red pepper to taste
1 heaped teaspoon tobiko (flying fish roe)
Combine all of the above ingredients into a glass (you want more depth than circumference so that all the scallop can soak in lime juice. Stir gently so there is an even mix. Wait 15-30 minutes for the lime juice to "cook" the scallop.
Divvy. Devour. Deeeeelectable. Done.
Footnote: An inevitable question here is "how fresh does the scallop need to be?" This particular batch was made with scallops still alive on the day. We made a 2nd batch a week later from that same batch of scallops but frozen. The 2nd batch still tasted fine, but the 1st batch definitely had a cleaner sweetness. The 2nd batch had a just a touch of milkniness (go figure). Best thing to do is to find a good fishmonger and ask them when their scallops were caught. Anything within 24 hours should be ok. If your fishmonger doesn't know, it's a good signal not to buy.