Start by rinsing your fresh scallops under cold water, removing any grit. Slice red Fresno or jalapeño peppers thinly for a kick, and finely dice a small red onion. Next, peel and cut the jicama or radishes into small, crunchy pieces. Quarter or dice the sweet strawberries, and roughly chop the cilantro stems and dill.

In a large mixing bowl, gently combine the prepared scallops, peppers, diced red onion, and jicama or radishes. Add in the quartered strawberries, along with the roughly chopped cilantro and dill. Toss everything together, ensuring the ingredients are evenly distributed.

Squeeze fresh lime juice over the mixed ingredients, ensuring every piece is coated. Drizzle in avocado or olive oil, then sprinkle with sugar, salt, and white pepper. Gently mix again, making sure to maintain the integrity of the scallops. Allow the mixture to marinate in the refrigerator for 30 to 60 minutes.

Once marinated, take out your Strawberry Scallop Ceviche. Serve in small cups or on crispy tostadas, garnished with freshly chopped cilantro leaves, a sprinkle of dill, and a touch of lime zest. Pair with tortilla chips.