Scallop-and-Cantaloupe Ceviche

Slice 1 pound sea scallops horizontally into 1/4-inch-thick coins. In a medium bowl, combine the scallops, 2 finely chopped scallions and 1/2 seeded and finely chopped jalapeno chile. Stir in 1/2 cup each fresh lemon juice and lime juice and 4 strips lime peel; toss the mixture to coat. Cover tightly and refrigerate, stirring once halfway through, until the scallops are opaque, 1 1/2 to 2 hours. Discard the lime peel, stir in 1 cup finely cubed cantaloupe and 2 tablespoons chopped fresh mint and season with salt and pepper; serve immediately.