Seafood Ceviche Salad

1/2 pound large sea scallops, coarsely chopped 1/2 pound raw, peeled shrimp (20-30 count), coarsely chopped4 limes, juiced2 ripe plum tomatoes, seeded and diced1 cup finely chopped green onion, white and some green stem 1/2 sweet onion, finely chopped 1/2 red bell pepper, finely chopped1 fresh jalapeno, finely chopped1 avocado, peeled, pitted and dicedKosher saltFresh cilantro, finely choppedLettuce leavesPlace the scallops and shrimp in deep bowl and pour lime juice over. Cover bowl and refrigerate for 2 hours or until the fish becomes opaque.Drain thoroughly and toss with the tomatoes, onion, peppers, avocado and cilantro. Salt to taste. Serve on salad plates over lettuce leaves.Serves eight.Nutrition values per serving: 144 calories, 7 g fat (1 g saturated), 8 g carbohydrates, 2 g fiber, 12 g protein, 73 mg cholesterol, 347 mg sodium.