In a bowl combine the orange juice, lime juice, all but 2 tablespoons of the lemon juice and the garlic and stir to combine. Set aside.

Set a bowl of ice water in the sink and bring a pan of salted water to a boil on the stove. Add the shrimp and scallops and cook for one minute. Immediately remove the seafood from the pan and place in the ice water to cool completely. Once cooled, drain and add the shrimp and scallops to the orange juice mixture. Chill for at least 4 hours.

Rinse the kale and remove the stems. Place in a bowl and pour the remaining lemon juice over the top. Rub the kale between your hands to soften the leaves, they will darken slightly, for about 5 minutes. Chop the kale into rough pieces and add it to the bowl of shrimp and scallops along with the diced red onion and diced jalapeno. Chill for another hour. Once ready to serve add in the persimmon, pomegranate arils, cilantro and season with salt and pepper. The mixture can be divided amongst glasses, making sure to add some of the juice along with the ceviche and top with optional hot sauce. Serve chilled.