Bay scallop ceviche with avocado salsa

Ingredients

• 1/2 cup (125 milliliters) mandarin orange juice
• 1/4 cup (60 milliliters) fresh lemon juice
• 1/4 cup (60 milliliters) fresh lime juice
• 450 grams bay scallops, rinsed and patted dry
• Salt
• Serrano chillies, thinly chopped
• 1/4 cup (60 milliliters) red onion, diced
• 1/4 cup (60 milliliters) fresh cilantro, chopped
• 1 tablespoon (15 milliliters) extra-virgin olive oil
• 2 avocados, diced
• 1/2 lime, juice only
• Olive oil
• 1/4 red onion
• Serrano chili
• 2 tablespoons (30 milliliters) cilantro leaves
• 2 mandarin oranges, segmented