Bay Scallop and Grapefruit Ceviche with Avocado and Radish

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For the marinade:

3 grapefruit, zested and juiced

3 lemons, zested and juiced

1 teaspoon gray salt

1 tablespoon cracked black pepper

1 serrano chili, thinly sliced

1 teaspoon freshly chopped thyme leaves

3/4 cup extra-virgin olive oil

For assembly:

1 pound fresh bay scallops

4 scallions, white and light green parts only, sliced thin

1/2 cup minced red onion

1/2 cup small diced red bell peppers

1 1/2 tablespoons freshly chopped cilantro leaves

3 tablespoons freshly chopped Italian parsley leaves

6 cups baby salad greens

3 avocados, peeled and medium diced

2 English breakfast radishes, sliced thinly on mandoline