peach & scallop ceviche with hearts of palm

Ingredients

• 1/2 pound scallops, thinly sliced
• 1/3 cup lime jiuice
• 1 lemon, juiced and zested
• 1 tablespoon brown sugar
• 1/4 teaspoon all spice
• 1/3 cup red onion, diced small
• 1/2 yellow bell pepper, diced small
• 1 peach, peeled and diced
• 10 cherry tomatoes, quartered
• 1/3 cup fresh cilantro, chopped
• 1 can hearts of palm, drained and chopped
• 1 cucumber, peeled and diced
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 avocado, sliced
• salt and pepper