Bay Scallop Shrimp and Ahi Tuna Ceviche in Tortilla Cups

Name: Bay Scallop, Shrimp, and Ahi Tuna Ceviche in Tortilla Cups
Ingredients: Peanut oil, for frying; 4 to 6 small, thin corn tortillas, about 8-inches in diameter; 1/2 pound shrimp, peeled and deveined; 1/2 pound fresh baby bay scallops, side muscles removed; 1/2 pound ahi tuna, diced; 1/4 cup extra-virgin olive oil; 3 to 4 tablespoons fresh lime juice; 6 tablespoons chopped fresh cilantro, 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