Scallop Ceviche

Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1-1/2 teaspoons salt in a glass bowl. Cover and chill, stir occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.