Chile-Citrus Scallop Ceviche

1/4 cup fresh orange juice
3/4 cup fresh lime juice
1 cup olive oil
2 lb. fresh bay scallops
3/4 cup finely minced red onion
1/2 minced green onions, including some green part
1/4 minced red bell pepper
1/4 fresh chopped cilantro
2 teaspoons salt
3 tablespoons chopped green chiles
1 teaspoon ground Sichuan peppercorns
1 teaspoon hot red pepper flakes, for garnish
Zest of 2 oranges, cut into threads, for garnish

Combine the orange juice, limejuice, and olive oil in a large bowl.

Pat the scallops dry with paper towels and add to the bowl with the red onion, green onion, bell pepper, cilantro, chile, salt, and ground Sichuan pepper.

Toss gently, cover, and refrigerate for 4 to 6 hours.

Transfer to a large serving bowl and garnish with red pepper flakes and orange zest.