Green scallop ceviche with green adobo

Cut the sea scallops into small pieces (or use bay scallops, sashimi-quality fish or shrimp).

Pour the lime juice over the scallops and stir so they float freely in it; set aside briefly, not long enough to change their texture.

Cut the stems off the cilantro and the tough stems out of the parsley, rough chop, and put in the blender jar.

Roughly chop the serranos and peel the garlic, both roasted ahead in a dry skillet until soft and cooled; add to the blender.

Add the salt and the olive oil and blend, using the tamper or stopping to stir, until blended but still with some herb texture.

Stir about a third of a cup of the green adobo into the scallops; store the rest in a sealed container topped with a film of oil.

Add the chopped cucumber.

Pit the avocados, score the flesh in both directions, scrape out against the skin and add.

Mix and taste; add salt a little at a time, since the lime juice can mask how salty it is.

Arrange lettuce leaves in a small pasta bowl, spoon the ceviche into the middle and serve with tortilla chips.