1 pineapple - small dice
1 red bell pepper - small dice
1 green bell pepper - small dice
1 bunch cilantro - chopped
Halibut
Bay Shrimp
Scallops
Line Juice
Lemon Juice
Salt and pepper
Tortilla basket's 4 inch corn tortilla
Tortilla chips
Directions:
Mix the first 4 ingredients together and set aside.
Fry the tortilla bowl by pushing down into fryer with the backside of a 6 oz
ladle.
Cut other tortillas into wedges and fry till golden and crispy
Cut the fish into small cubes and marinate with the shrimp and scallops in a
mix of half lemon and half lime juices. Cover and refrigerate overnight.
Toss cooked ceviche with a 2 oz ladel full of the fruit mix. Place a small
scoop of rice in the center of the plate and place a tortilla bowl on the rice.
Place the ceviche in the tortilla bowl and garnish with scallop on the half
shell, fried tortilla chips and fried parsley.
