Serve the ceviche on a small bed of baby arugula as an appetizer, or in a bowl with tortilla or plantain chips for a light family-style dinner for 4.
Combine scallion greens, garlic, cilantro, bell peppers, jalapeño, 1/4 teaspoon salt, ginger, lime juice and oil in a large bowl. Add scallops; toss gently. Cover with plastic wrap and refrigerate, stirring occasionally, for 30 minutes to 3 hours. Season with salt and pepper and serve.
Adapted from Fresh Fish. Copyright © Jennifer Trainer Thompson. Used with permission from Storey Publishing.