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Scallop Ceviche

['1 pound bay scallops, quartered', '1 cup (about 12 whole) cherry tomatoes, roughly chopped', '2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)', '3/4 cup chopped fresh cilantro, plus additional for garnish', '1 cup finely diced red onion (1/2 medium red onion)', '1 cup fresh orange juice', '1/3 cup fresh lemon juice', '1/3 cup fresh lime juice', 'Salt to taste', '3 tablespoons finely shredded unsweetened coconut flakes']

1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.

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