Instructions: Method:
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.

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