I can't think of a more refreshing, light, summery, zesty meal.  You can use scallops or whatever firm, white fish looks the freshest at your local market.  Pair it with salad, avocado or Tortilla Soup.  Eat it outside.  Pretend you're on vacation. 

Prep Time: 5 Hours (by far mostly inactive)
Cooking Time:  none
Yield:  2-3 Servings
Ingredients:
1 Lb Small Scallops
Juice of 6-7 Limes, or enough to cover scallops
1 Red Bell Pepper, chopped
1 Small Red Onion, chopped
Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
Small Handful of Fresh Cilantro, chopped
1 Tbsp Olive Oil
½ Tsp Sea Salt
Ground Black Pepper, to taste
2 Tbsp Tequila

In a medium bowl, combine scallops and lime juice.  Cover and refrigerate for 4 hours or overnight.  When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro.  In a small bowl, combine olive oil, sea salt, black pepper and tequila.  Pour over scallop mixture, mix well, and refrigerate for at least another hour.  Serve.