Start by rinsing the fresh sea scallops under cold water to remove any sand or debris. Using a sharp knife, gently remove the small muscle from the side of each scallop, then slice them in half lengthwise.

In a mixing bowl, combine the freshly squeezed lemon, lime, orange juice, and ruby red grapefruit juice. Add the corresponding zest to this mixture for an extra burst of flavor.

To the citrus marinade, introduce crushed garlic, thinly sliced jalapeño, and crunchy radishes for texture. Then, fold in diced red onion and red bell pepper. Season with salt and pepper to taste.

Carefully add the prepared scallops to the bowl with the marinade and vegetables. Using a spatula, gently toss the scallops until they are completely coated.

Cover the bowl tightly and place it in the refrigerator. Allow the scallops to marinate for at least four hours.

Once marinated, give the ceviche a gentle stir and taste to adjust seasoning. Before serving, sprinkle freshly chopped cilantro over the top.