- Place the scallops in a non-metallic dish, cover with the juice of 3 limes and season with salt and pepper. Leave in the fridge for several hours to cure.
- Drain the scallops then gently combine them with the tomatoes, onions, avocado, chilli, most of the coriander, the juice of 2 more limes and the oil.
- Divide the lettuce leaves between 4 dishes. Top with the scallop mixture, season and serve garnished with the lime zest and remaining coriander. Delicious served with crusty bread.
Tip: Serve this dish in scallop shells if you have them.