1. In a large bowl, spread the scallops in a single layer.
2. In a small bowl, add the celery, kumquat, onion, lime juice and olive oil and season with salt and pepper.
3. Mix well and pour the liquid over the scallops.
4.Cover and refrigerate until the scallops start to turn opaque, at least one hour and up to four hours.
5. Add the cilantro and chives and mix well.
6. Season with salt and pepper.
7. Arrange the ceviche in a shallow bowl serve with roasted bread.