Half scallops horizontally if they are too big. Place scallops in a glass bowl and pour lime juice over. Add onions and aji limo (hot red chili) and mix well. Season with salt and pepper. Marinate 5 and add chopped cilantro leaves. Mix.
Serve scallop ceviche over lettuce leaves and garnish with kernels and slices of avocado.
Drizzle olive oil over the scallop ceviche.