peach & scallop ceviche with hearts of palm

Ingredients For peach & scallop ceviche with hearts of palm

• 1/2 lb

  scallops, thinly sliced
• 1/3 c

  lime jiuice
• 1

  lemon, juiced and zested
• 1 Tbsp

  brown sugar
• 1/4 tsp

  all spice
• 1/3 c

  red onion, diced small
• 1/2

  yellow bell pepper, diced small
• 1

  peach, peeled and diced
• 10

  cherry tomatoes, quartered
• 1/3 c

  fresh cilantro, chopped
• 1 can

  hearts of palm, drained and chopped
• 1

  cucumber, peeled and diced
• 2 Tbsp

  olive oil
• 2 Tbsp

  rice vinegar
• 1

  avocado, sliced
• salt and pepper