Bay Scallop, Shrimp and Ahi Tuna Ceviche in Tortilla Cups Recipe

Bay Scallop, Shrimp and Ahi Tuna Ceviche in Tortilla Cups

Added: 25th September 2006

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Wolfgang PuckIn Latin America, you’ll find such ceviches typically presented in sundae glasses or cocktail glasses, on top of a bed of shredded lettuce. While that’s a perfectly pretty way to serve them, I like to add an extra flourish by making crispy tortilla cups that become edible serving dishes. Sure, it means that you have to deal with the heat of deep-frying. But automatic deep fryers make the task easier, and the small extra effort yields a big payoff in the impression you make. Click here for Wolfgang Puck's full introduction.

Ingredients

Peanut oil or vegetable oil, for frying
4 to 6 small, thin corn tortillas, each about 8 inches in diameter
1/2 lb. fresh shrimp, peeled and deveined
1/2 lb. fresh baby bay scallops, trimmed of connective tissue on side
1/2 lb. ahi tuna fillet, cut into 1/2-inch dice
1/4 C. extra-virgin olive oil
3 to 4 Tbs. fresh lime juice
6 Tbs. chopped fresh cilantro, plus 4 to 6 sprigs for garnish
1/2 medium red onion, cut into 1/4-inch dice
1/2 to 1 jalapeno chili, halved, stemmed, seeded, deveined, and minced
1 medium ripe tomato, cored, halved, seeded, and cut into 1/4-inch dice
Salt
Freshly ground black pepper

Directions

First, make the tortilla cups: In a large, heavy saucepan or a deep fryer, heat 5 to 6 inches of oil to 375 degrees on a deep-frying thermometer. 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 a wire potato nest basket by dipping it into the hot oil for several seconds. Carefully fit a softened tortilla into the bottom part of the basket and place the smaller basket on top to shape the tortilla into a cup. Then, immerse the tortilla, enclosed in the basket, into the hot oil and cook until the tortilla is crispy and golden brown, 30 seconds to 1 minute. Carefully remove the tortilla cups from the basket and invert on paper towels to drain and cool. Repeat the procedure with the remaining tortillas. (If you don’t have a potato nest basket, you can instead carefully place a tortilla on the surface of the hot oil and then immediately, carefully push the center of the tortilla to the bottom of the oil with a small, empty, clean tin can to create a freeform cup. Be sure to use tongs and heat-resistant gloves to protect your hands.)

Set the cooled tortilla cups aside in an airtight container at room temperature until ready to use.

Cut the shrimp into pieces the same size as the bay scallops. Put the shrimp, scallops, and ahi tuna in a nonreactive mixing bowl. In a separate bowl, stir together the olive oil, lime juice, cilantro, red onion, chili, and tomato; season to taste with salt and pepper. Add this marinade to the seafood mixture, stirring gently but thoroughly. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 to 45 minutes.

To serve, place the tortilla cups on individual serving plates. Divide the ceviche among the cups and garnish each serving with a sprig of cilantro. Serve immediately.

Yield: 4-6 servings

(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)