Brush your Ahi with Extra Virgin olive oil and lightly salt and pepper each side.
Sear your fresh Ahi over a hot mesquite grill. This gives a wonderful flavor from the mesquite. 90 seconds on each side is sufficient. Set aside to rest and cool.
In a medium bowl, add lime juice, ginger, Olive oil, garlic, fresco chili, sugar, scallions, cilantro, and soy sauce. Season with salt and pepper to taste.
Clean and de-vein shrimp.
In a hot skillet, add a bit of olive oil. Add shrimp and cook for 90 seconds, coat with a bit of soy sauce, flip and repeat.
Layer avocado on a small plate. Slice Ahi into 1/4" slabs against the grain. Should yield about 12 slices. Layer 4 slices on the avocado. Add a ribbon of Salsa along the center of the Ahi. Garnish with 4 pieces of shrimp on the outside.