Scallop, Shrimp, and Ahi Tuna Ceviche - Tortilla Cups (Puck) | Untested Recipes | Umami

Ingredients

• Peanut oil, for frying
• 4 to 6 small, thin corn tortillas, about 8-inches in diameter
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound fresh baby bay scallops, side muscles removed
• 1/2 pound ahi tuna, diced
• 1/4 cup extra-virgin olive oil
• 3 to 4 tablespoons fresh lime juice
• 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
• Salt
• Freshly ground black pepper