BAY SCALLOP, SHRIMP, AND AHI TUNA CEVICHE IN TORTILLA CUPS
- Peanut Oil, for frying
- 4 4 4small, thin corn tortillas (4-6 for 6 servings), each about 8 inches in diameter
- 1/2 0.5 0.5pound POUNDWeightfresh shrimp, peeled and deveined
- 1/2 0.5 0.5pound POUNDWeightfresh baby bay scallops, side muscles removed
- 1/2 0.5 0.5pound POUNDWeightahi tuna fillet, cut into 1/2-inch dice
- 1/4 0.25 0.25cup CUP_USVolumeextra-virgin olive oil
- 3 3 3tablespoons TABLESPOON_USVolumefresh lime juice (3-4 for 6 servings)
- 6 6 6tablespoons TABLESPOON_USVolumechopped fresh cilantro, plus 6 sprigs for garnish
- 1/2 0.5 0.5medium red onion, cut into 1/4-inch cubes
- 1 1 1medium ripe tomato, peeled, seeded, and cut into 1/4-inch cubes
- Freshly ground black pepper
- In a large, heavy saucepan or a deep-fryer, heat 5 to 6 inches of oil to 375°F. One at a time, fry the tortillas in the hot oil until they are soft, about 10 seconds, immediately transferring each tortilla to paper towels to drain. Reserve, covered, in a warm spot. Heat wire potato nest baskets by dipping it in the hot oil for several seconds. Carefully fit a softened tortilla into the bottom basket and place the smaller basket on top to shape the tortilla into a cup. Then immerse the tortilla enclosed in the baskets into the hot oil and cook until the tortilla is crispy and golden brown, 30 seconds to 1 minute. 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, carefully push the center to the bottom with a small, empty, clean tin can, thus creating a freeform cup. Be sure to use tongs and heat resistant gloves to protect your hands.)
- Cut the shrimp into pieces the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops in separate bowls.
- In a nonreactive mixing bowl, stir together the olive oil, lime juice, cilantro, red onion, and tomato. Add salt and pepper, to taste. Stir the seafood into this mixture, cover the bowl with plastic wrap, and marinate in the refrigerator for 15 to 45 minutes.
Place the tortilla cups on individual serving plates. Divide the ceviche among the cups and garnish each serving with sprigs of cilantro. Serve immediately.
Note: Serves 4 to 6
Wine RecommendationSchofitt Chasselas 2007 (Alsace, France)
It always surprises me when someone refers to ceviche as a "raw" seafood dish. Sure, you don't cook the fish in the usual sense of the word, meaning applying heat to it. But the acidity of the citrus-juice marinade has the exact same effect on the seafood that cooking would, turning the meat opaque and firm as if it had been gently poached and then chilled. The result is a very refreshing, light appetizer perfect for a hot summer day. The crisp tortilla cups in which I serve the scallop, shrimp and ahi tuna ceviche in this recipe make a beautiful, edible presentation that emphasizes the dish's Mexican roots. To shape the cups, use wire deep-frying baskets normally used for forming potato nests, available in well-stocked kitchen stores.