Scallop Aguachile With Jalapeño Cucumber and Avocado Recipe

Ingredients

• 1 pound very fresh dry-packed sea scallops, sliced horizontally into 1/4 inch thick rounds (see note)
• Sea or kosher salt
• 2 medium jalapeño peppers, stemmed and seeded and roughly chopped (about 3 tablespoons)
• 3 tablespoons water
• 1/4 cup diced seeded cucumber plus 3/4 cup seeded and thinly sliced cucumber half-moons, divided
• 4 tablespoons fresh juice from 4 limes
• 1/4 cup loosely packed cilantro leaves and tender stems, roughly chopped
• Freshly ground black pepper
• 1/2 cup thinly sliced red onion
• Tostadas and avocado, for serving

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