Scallops Ceviche

The lime juice "cooks" the scallops in this simple hot-weather favorite. You may substitute 1/2 pound of your favorite saltwater fish for the scallops.

1/2 pound scallops
Juice of 3 to 4 Mexican limes
1 tablespoon olive oil
1 ripe tomato, chopped
2 tomatillos, cleaned and chopped
1 fresh jalape