Thaw and rinse scallops and add to a large wide-mouth mason jar. Pour lime juice over the scallops until completely covered. Put a lid on the jar and shake well to evenly distribute the juice and scallops. Place in the fridge for a minimum of 8 hours or up to 24 hours before proceeding.
Strain the scallops into a large bowl from the lime juice, reserving the liquid.
Chop all ingredients and add them to the scallop mixture.
Add lime juice to taste. Typically at least ½ to ¾ of the reserved liquid.
Stir and season with black pepper as desired.
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