Thoroughly rinse the sea scallops under cold water, remove the small muscle from each scallop, and slice them in half lengthwise.

In a medium bowl, combine lemon juice, lime juice, orange juice, and ruby red grapefruit juice. Stir in crushed garlic, jalapeño, diced radishes, red onion, and red bell pepper. Season with salt and pepper.

Gently place the scallops into the marinade, ensuring they are submerged.

Cover the bowl with plastic wrap and refrigerate for at least four hours.

Before serving, gently toss the ceviche, adjust seasonings if necessary, and serve in dishes or martini glasses, garnished with cilantro.