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

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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