Begin by carefully cleaning the fresh sea scallops, removing the small muscle attached to the side. Rinse them under cold water and pat dry with a paper towel. Next, slice each scallop in half lengthwise.

In a medium bowl, combine the freshly squeezed juices of two lemons, one orange, one lime, and one grapefruit. Add their zests for an extra burst of flavor. Stir until all the citrus juices are well mixed.

Incorporate the crushed garlic, thinly sliced jalapeño, radishes, diced red onion, and red bell pepper into the citrus marinade. Sprinkle a pinch of salt and pepper to complement the flavors, adjusting to your taste preferences.

Gently add the prepared scallops to the citrus marinade, ensuring each scallop piece is fully submerged. Use a spatula or spoon to toss them lightly.

Cover the bowl tightly and place it in the refrigerator for at least four hours. This chilling period allows the scallops to marinate, turning opaque and firm.

Once the marination is complete, gently stir the ceviche and transfer to a serving dish, garnishing with additional chopped cilantro. Serve chilled.