Cut the scallops and salmon into small cubes of 1cm.
Deseed the red and green chilies and slice finely. Chop the red onion.
Combine the lemon and lime juice with the olive oil, chilies, red onion, a good pinch of salt and some freshly cracked pepper.
Pour the dressing over the scallops and salmon, gently toss together and place in the refrigerator to ‘cook’ the seafood.
Sprinkle some lemon and lime zest with dill on top just before serving.
It is difficult to indicate the ‘cooking’ time for the fish. This depends on personal taste. If you like it still pretty raw, then 1 hour will do and if you like the fish ‘cooked’ more, the refrigeration time can go up to 6 hours.
Make sure that the salmon and scallops are extremely fresh. Scallops are often only available frozen. The sashimi grade can be used for ceviche but needs to be drained well.