Ceviche:

• Bring orange juice, lemon juice, lime juice, ketchup and garlic to a boil in a medium saucepan. Add shrimp and scallops; reduce heat and simmer for 3 minutes. Using a sieve, drain shrimp and scallops, reserving citrus juice mixture.
  1/2 cup fresh orange juice, 1/2 cup fresh lemon juice, 1/4 cup plus 2 Tbsps. fresh lime juice, divided, 1/4 cup ketchup, 3 cloves garlic, minced, 1-1/2 lbs. extra-large shrimp, peeled, deveined and cut in half lengthwise, 1/4 lbs. bay scallops
• Place shrimp and scallops on a plate to chill in the refrigerator. Cool down citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water on the counter, whisking until cooled.
• Stir in tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, 1 teaspoon kosher salt and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat. Chill at least 15 minutes, stirring occasionally.
  1 cup diced tomato, seeded, 1/2 cup diced white onion, 1/2 cup diced red onion, 1 green onion, thinly sliced, white and green parts, 1 tbsp. jalapeno, seeded, minced, 1/4 cup minced fresh cilantro, 2 tbsps. olive oil, 1 tsp. plus 1/4 cup kosher salt, divided, 1 tbsp. hot sauce
• When ready to serve, dip serving glasses into 2 tablespoons lime juice and then into remaining kosher salt. Spoon 1/4 cup avocado into the bottom of each glass and spoon 1 cup of shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours. Garnish with lime slices.
  1 cup avocado, diced, 4 slices of lime