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1
Spread the scallops in a single layer in a glass baking dish.
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2
Remove long strips of peel from 1 orange and 3 limes with a paring knife, being careful not to remove the white pith; set the peels aside.
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3
Juice the peeled fruit and the remaining oranges and limes to make 1 cup of each juice; pour into a bowl.
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4
Add the celery, onion, tomatoes, scallions, olive oil, 1/2 cup ice water, and pepper to taste; pour over the scallops.
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5
Cover and refrigerate until the scallops are opaque, 1 to 4 hours.
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6
Meanwhile, make the candied citrus: Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain.
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7
Boil in fresh water 2 more times; drain and set aside.
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8
Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar.
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9
Reduce the heat and return the citrus peels to the pan; simmer for 45 minutes.
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10
Transfer the peels with a slotted spoon to a rack, reserving the syrup; let the peels cool, then slice into 1/4-inch pieces.
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11
Drain the excess marinade from the ceviche.
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12
Add the cilantro and candied citrus peels, season with salt and toss.
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13
Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup.
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14
Serve on endive leaves or with toasted bread, if desired.
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15
Winning Recipe: Read about the Chairman's Citrus Challenge
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16
Photograph by Kate Sears
