Tuna Ceviche in Radicchio Cups

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1 pound sushi-grade tuna, cut in 1/4-inch cubes

2/3 cup quartered cherry tomatoes   

1/4 cup thinly sliced red onion   

2 tablespoons finely diced jalapeño   

2 tablespoons finely chopped cilantro, plus more for garnish (optional)   

1 teaspoon grated garlic   

2 tablespoons extra-virgin olive oil   

1 teaspoon lime zest   

2 1/2 tablespoons fresh lime juice   

2 tablespoons fresh lemon juice   

1/2 cup 1/4-inch-diced avocado   

12 radicchio cups   

Fine sea salt and freshly cracked black pepper