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

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Wolfgang Puck


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Peanut Oil, for frying

4 small, thin corn tortillas (4-6 for 6 servings), each about 8 inches in diameter

1/2 pound fresh shrimp, peeled and deveined

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

1/2 pound ahi tuna fillet, cut into 1/2-inch dice

1/4 cup extra-virgin olive oil

3 tablespoons fresh lime juice (3-4 for 6 servings)

6 tablespoons chopped fresh cilantro, plus 6 sprigs for garnish

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

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


Freshly ground black pepper

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