Bay scallop ceviche

2	pounds bay scallops, cut into cubes
1	teaspoon salt
1/2	teaspoon black pepper
2	teaspoons chopped fresh chives
2	teaspoons chopped fresh cilantro
1	habanero pepper, seeded and chopped
	Juice of 10 limes
1	red onion, thinly sliced and rinsed with cold water

1. In a large bowl, combine the scallops, salt, pepper, chives, cilantro, habanero, and lime juice. 2. Place onion slices on top. Cover and refrigerate for 2 to 3 hours. 3. Before serving, stir gently to mix in onions. Adapted from Rodney Murillo of Avila