Scallop Ceviche

6 oz. Fresh Local Sea Scallops (thinly sliced)
½ Tbsp Red Chili Peppers (minced)
¼ cup Poblano Chili Peppers (thinly sliced)
¼ cup Vine Ripe Plum Tomato (de-seeded, diced)
¼ cup Red Onion (thinly sliced)
2-3 ea. Fresh Lime (juice of)(reserve one for finish)
½ ea.  Fresh Orange (juice of)
1 tsp Fresh Cilantro (chopped)
1 tsp Sea Salt
1 tsp Yuzu Tobiko (available at most Asian grocers)

Method of Preparation:
This one is easy, do all your prep and combine the ingredients to your taste except, save the yuzu tobiko for the topping. Arrange artfully, adjust to your taste with salt and lime.

Serve immediately.