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1
Finally chop the tomatoes and onion.
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2
Rinse the cilantro, pat dry, and coarsely chop.
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3
Halve the peppers.
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4
Remove the seeds and veins and finely chop.
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5
Peel, crush, and finely chop the garlic.
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6
Place all ingredients in a bowl and season with salt and pepper to taste.
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7
Stir in the salsa.
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8
Taste and adjust seasonings.
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9
Refrigerate until close to serving time.
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10
Thoroughly wash the head of lettuce in a sink full of ice water.
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11
Pat dry and cut into a fine chiffonade.
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12
This ribbon-like manner of cutting the lettuce gives the dish a fluffy, light appearance when assembled.
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13
Place the lettuce in a bowl and refrigerate until serving time.
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14
Peel and devein the shrimp.
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15
Check the snapper for bones and remove any you find.
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16
Cut into large chunky pieces about 2 inches in diameter.
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17
Check the crab for any cartilage but take care not to break up the delicate pieces.
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18
Heat a little olive oil in a 12 inch frying pan over moderately high flame.
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19
Add the fish pieces and shrimp and saute about 3 minutes, or until it becomes opaque.
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20
Add the cumin, salt and white pepper to taste, and garlic.
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21
Add the crabmeat and wine and quickly scrape the bottom of the pan.
-
22
Remove from the heat, gently stir in the cilantro and peppers, and set aside while frying the tortillas.
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23
Heat a 1 inch depth of oil in a frying pan.
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24
Quickly brown the tortillas one at a time in the hot oil.
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25
Drain on absorbent paper in a warm place.
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26
To assemble the dish, place the crisp tortillas on a platter.
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27
Top with a generous mound of the seafood.
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28
Sprinkle with the chiffonade of lettuce and the tomato salsa.
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29
Garnish the platter with sprigs of cilantro, lime slices, and whole Anaheim peppers.
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30
Serve immediately.
