Herby Scallop Ceviche - Rick Bayless

Ingredients

• 1/2 head garlic, cloves broken apart
• 2 to 3 serrano chiles
• 1 medium bunch cilantro, tough lower stems cut off
• 1 small bunch flat-leaf parsley, tough lower stems cut off
• 1/2 cup olive oil
• Salt
• 1 1/2 pounds bay scallops or sea scallops cut into 1/2-inch pieces to resemble bay scallops
• 1 cup fresh lime juice
• 2 (7 ounces total) small “pickle” or Persian (baby) cucumbers, cut into 1/2-inch pieces
• 2 large avocados, pitted, flesh scooped from the skin, then cut into cubes
• Lettuce leaves (butter lettuce works great here) for garnish