Shrimp and Scallop Ceviche Tostada - Rick Bayless

Ingredients

• 4 cloves, unpeeled
• 1/2 pound raw sea scallops, cleaned
• 1/2 pound raw large shrimp, peeled and deveined
• 6 ounces (about 2 to 3 medium) fresh tomatillos, husked, rinsed and roughly chopped
• 1 ripe avocado, cut in half, pitted and flesh scooped from the skin
• 1/2 to 1 fresh serrano chile, stemmed and roughly chopped
• 2 tablespoons fresh-squeezed lime juice
• 1 cup loosely packed, roughly chopped cilantro, plus extra leaves for garnish
• Salt
• 1/2 medium cucumber, peeled if you wish and cut into ½-inch pieces
• 12 tostadas, store bought or homemade