Ingredients

1 pound fresh scallops
1 cup fresh lime juice
1/2 cup fresh orange juice
3 tablespoons diced red onion
2 tablespoons diced serrano peppers
3 tablespoons diced cachucha peppers

Directions

Place all the ingredients in a non- reactive
container and keep cold in the refrigerator for 24 hours. Remove from the refrigerator and drain all the
liquid and set aside.

Ingredients

Sauce:
2 tablespoons olive oil
1/2 pound tomatillos
1/2 pound Roma tomatoes
1 red onion
1 jalapeno pepper
1/2 cup lime juice

1 teaspoon truffle oil
1 bunch cilantro
Salt and pepper, to taste

Directions

In a saute pan with tablespoon of oil, bring up to high
heat and add the first 4 ingredients. Toss until they are blackened. Let cool and in a food processor, place
all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables. Toss well and
chill. Fold scallops into mixture and serve.