Bay Scallop Ceviche

Name: Bay Scallop Ceviche
Ingredients: 3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed; 3/4 cup freshly squeezed lime juice, divided (5 limes); Kosher salt and freshly ground black pepper; 1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded; 1/2 cup halved and thinly sliced shallots (2 shallots); 3 tablespoons diagonally sliced scallions, white and green parts; 1/2 Hass avocado, 3/4-inch diced; 1/2 cup Holland red bell pepper, 1/2 to 3/4-inch diced; 1/4 cup roughly chopped fresh parsley; 1 1/2 tablespoons minced jalapeno pepper; 1 1/2 teaspoons minced garlic (2 cloves); Good olive oil; 1/4 teaspoon Sriracha; Bibb lettuce leaves, for serving