Combine seafood, citrus, and salt in a large glass bowl. Cover and refrigerate, stirring occasionally, for four hours or until fish is translucent. Drain and discard citrus. Add green onions, red onion, bell pepper, jalapeno, and olive oil and stir to combine. Set aside.
Preheat oven to 400 degrees F. Heat a nonstick skillet over medium-high heat. Place tortillas one at a time in the skillet to soften, cooking for about 30 to 60 seconds.
Brush both sides of tortillas lightly with vegetable oil or spray with nonstick cooking spray and gently push each into its own 1-cup custard dish or small oven-proof bowls. Line tortillas with foil and fill with dried beans or rice. This will keep tortilla in the shape of a bowl while it bakes.
Bake until tortilla becomes crisp, 5 to 7 minutes. Remove from oven and let cool for 5 to 10 minutes to set shape. Discard foil and beans or rice and transfer tortilla to a serving platter. Fill with ceviche, sprinkle with paprika, garnish with cilantro and serve immediately.
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