Bay Scallop Ceviche

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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