Marvin Palomo is chef de cuisine at 7 Enoteca in Toronto. He started a business selling his own XO Sauce (XOXOsauce), which he learned how to make in Hong Kong. His aim was to create a concept where he was able to do something he was passionate about, but at the same time give back to the community. So each month a percentage of his profits is donated to a different charity. This recipe is his version of a 'kinilaw', which is a Filipino-style ceviche using fresh Canadian scallops and Palomo's own XoXoSauce. Follow the steps and learn how it's done.