Bay Scallop, Shrimp, And Ahi Tuna Ceviche In Tortilla Cups Recipe

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Nutrition per serving    (USDA % daily values)
CAL
354
FAT
55%
CHOL
54%
SOD
54%

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Ingredients for 4 servings

Freshly ground black pepper

1/2 pound fresh baby bay scallops, side muscles removed

3 to 4 tablespoons fresh lime juice

Peanut oil, for frying

1 medium, ripe tomato, peeled, seeded, and cut into 1/4-inch cubes

1/2 pound ahi tuna, diced

Salt

1/2 pound shrimp, peeled and deveined

6 tablespoons chopped fresh cilantro, plus 6 sprigs for garnish

1/2 medium red onion, cut into 1/4-inch cubes

4 to 6 small, thin corn tortillas, about 8-inches in diameter

1/4 cup extra-virgin olive oil

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