How to Make It
In a large glass baking dish, combine the lemon, orange and lime juices with the lime zest, ginger and chile. Add the sliced sea scallops in a single layer and turn them to coat. Cover the dish and refrigerate until the scallops turn white, about 1 hour. Add the scallions, red bell pepper, cilantro, olive oil and garlic and refrigerate for at least 1 hour or for up to 3 hours for firmer scallops.
In a medium bowl, combine the avocado with the tomato, red onion, cilantro, chile and garlic. Fold in the lime juice and olive oil and season with salt and pepper.
Using a slotted spoon, divide the scallops, scallions and red bell pepper evenly among 6 shallow soup plates. Spoon the avocado dressing on the seviche and pour a little of the marinade all around. Serve immediately.