1.5 pounds of scallops- can substitute with shrimp or mix 1/2 and 1/2
Juice of 6 limes
2 jalapeno or serrano peppers- seeded and finely diced
4 italian tomatoes- peeled, seeded, and diced
1/3 small red onion- finely chopped
3 tablespoons fresh dill- chopped
1/3 cup of olive oil
*Sea scallops- slice horizontally and cut smaller.
*Bay scallops- keep whole
*Shrimp- peel, devein, and cut small
Place the meat in a glass dish with enough lime juice to cover. Cover the dish and refigerate for 3-4 hours to marinate. When the meat is "cooked" (by the citrus juice) it should be opaque in color.
Drain and discard the juice, rinse thoroughly. Add peppers, tomatoes, onions, dill, and olive oil. Season with salt.
Refrigerate at this point until ready to serve.
Cube the avocado into bites, the size of the shrimps/scallops. Put into a bowl with the remaining lime juice. Salt to taste.
Mix and serve in a martini glass, with a sprig of dill to garnish.