Peruvian Scallops Ceviche

Ingredients -
  
1 kilogram scallop, blanched 
1/2 cup red bell pepper, seeded and cut into cubed 
1/2 cup green bell pepper, seeded and cut into cubed 
1/2 cup yellow bell pepper, seeded and cut into cubed 
1/2 cup celery, cubed 
2 pieces medium size tomatoes, cubed 
1 piece medium size Bermuda onion, cubed 
1/2 cup tomato juice 
3 tbsp lemon juice, freshly squeeze 
3 tbsp lime juice, freshly squeeze 
3 tbsp olive oil 
1tsp cilantro, freshly chopped 
salt and pepper to taste 
2 tbsp chili oil 
1 tsp chervil, freshly chopped 
1 tsp chives, freshly chopped

Procedure -

In a large bowl, combine tomato juice, lemon juice and olive oil with salt and pepper. Add cubed red onion, cubed bell peppers, cubed tomatoes and cubed celery. Allow to cool in refrigerator. Blanched scallop in boiling salted water. Cooked half through. Cool down in iced water then drain thoroughly. Take out the cubed vegetables from the refrigerator and mix with the scallops. Add the chopped herbs and chili oil at the very last minute before serving.