Directions

1. In a medium pot bring salted water to boiling; reduce heat. Add scallops and shrimp; simmer 1 minute or just until opaque. Drain well.
2. Place scallops and shrimp in a single layer in a large shallow glass or ceramic dish. Set aside.
3. In a medium bowl combine lime juice, oil, onion, tomato, radishes, jalapeño, chopped cilantro, and salt and pepper to taste; mix well. Spoon over scallops and shrimp. Cover and refrigerate 30 minutes to 1 hour.
4. Spoon scallops and shrimp into cocktail glasses or individual glass dishes; top with cilantro sprigs. Serve cold with avocado slices.