Bay Scallop, Shrimp, and Ahi Tuna Seviche in Tortilla Cups

Wolfgang Puck

Peanut oil, for frying
4 to 6 small, thin corn tortillas, about 8-inches in diameter
1/2 pound shrimp, peeled and deveined [250 g]
1/2 pound fresh baby bay scallops, side muscles removed [250 g]
1/2 pound ahi tuna, diced [250 g]
1/4 cup extra-virgin olive oil [50 g]
3 to 4 tablespoons fresh lime juice
6 tablespoons chopped fresh cilantro leaves, 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

In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry
the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds
and drain on paper towels. Reserve, covered, in a warm spot. Heat wire
"potato nest" baskets in the hot oil for several seconds, or until they are
very hot. Fit a soft tortilla into the bottom basket and place the smaller basket
on top of the tortilla. Immerse the baskets in the hot oil and cook until
the tortilla is crispy and golden brown. Remove the tortilla cup from the
basket and invert on paper towels to drain. Repeat the procedure with the
other tortillas. (If you don't have a potato nest basket, you can also lay the
tortillas 1 by 1 on the surface of the hot oil, then immediately push the
center to the bottom with a small, empty tin can, thus creating a free form cup. Be
sure to use tongs and heat resistant gloves to protect yourself.)
Cut the shrimp into pieces the same size as the bay scallops. Refrigerate
the shrimp, ahi, and scallops separately.
In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and
tomato and add salt and pepper, to taste. Add the seafood to this mixture
and marinate, in the refrigerator, for 15 minutes to 45 minutes.
Place the tortilla cups on plates. Divide the seviche among the cups and
garnish with sprigs of cilantro.

Yield: 4 to 6 servings