Scallops & Shrimps Ceviche With Avocado Sauce - cooking recipe

Ingredients

8 -10 large scallops (quartered)
8 -10 large shrimp (cut ~ same size as scallops)
4 garlic cloves, finely minced
kosher salt
black pepper
1/4 cup fresh cilantro, chopped
1 fresh jalapeno pepper, seeded and finely chopped
3/4 cup fresh lime juice, freshly squeezed (4-6 limes)
1/2 red onion, very thinly sliced salted, and rinsed
1 cup cherry tomatoes, cut in half
2 tablespoons olive oil
2/3 cup avocado
1/3 cup cilantro
1/3 cup water
1 teaspoon coriander

Preparation

Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.