Begin by rinsing your fresh sea scallops under cold water to remove any residue. Carefully remove the small muscle from the scallops if it's attached, and then slice each scallop in half lengthwise.

In a medium mixing bowl, combine the fresh juices from your lemons, lime, and grapefruit with the zest of the orange. Add in the crushed garlic, sliced jalapeño, thinly sliced radishes, diced red onion, small diced red bell pepper, and chopped cilantro. Season this vibrant mix with salt and pepper to taste.

Gently add the prepared scallops into the marinade mixture, ensuring each piece is fully submerged in the citrus juices. Use a spatula to stir the scallops and marinade together.

Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator for at least four hours.

Once marinated, give the ceviche a gentle toss. Spoon the ceviche into serving bowls or scallop shells, garnish with additional chopped cilantro, and serve immediately.