Shrimp and Scallop Ceviche

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1/4 cup kosher salt, plus more for seasoning

1 pound medium shrimp, peeled and deveined

1/2 pound bay scallops

2 lemons, juiced

2 limes, juiced

2 oranges, juiced

1 cup peeled, seeded and diced cucumber

1/2 cup finely chopped red onion

2 serrano chiles, seeded and finely chopped

1 cup seeded and diced tomatoes

1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces

1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish

1/4 cup extra-virgin olive oil