Bay scallop ceviche with mango

Remove the muscle from the scallops and keep chilled. Zest 1 lime and half an orange. Peel the citrus fruits, removing all the pith, and segment them. Keep the segments and pulp separate. Squeeze the juice from the citrus fruits. Add the citrus juice to the scallops and marinate for about 1 hour in the refrigerator. Peel the mango and remove the flesh from the pit. Dice the mango and the citrus segments. In a bowl, combine the diced fruit, chives, and green onion, and set aside. Drain the marinated scallops, reserving the citrus juice. Add the scallops to the fruit mixture. Season with salt, Espelette pepper, olive oil, and the reserved citrus juice. Serve.