Bay Scallop Ceviche Avocado Salad

by Katie of:
1 pound frozen or fresh bay scallops
8 limes, juiced (approx. 1 cup)
1/2 red onion, chopped fine
1/2 cucumber chopped fine
1 large tomato, chopped fine
1 jalepeno, chopped fine
1/2 c. cilantro chopped fine
2 T. olive oil
1/2 t. salt
1/4 t. pepper
2 avocados, halved and pit removed (optional)
Tortilla chips for dipping
Thaw scallops and drain excess water.  Juice limes and chop vegetables.  Mix together in bowl - lime juice and next 8 ingredients.  Pour over scallops.  Cover and let marinate at room temperature for 1 hour.  Chill for an additional 5 hours if necessary but no longer.  Can eat after 2 hours. Serve with tortilla chips or spoon into avocado halves