Ceviche Scallops with Sweet Potatoes and Yellow Hot Peppers
Gabriel Moya of Sobremesa Supper Club shares a delicious recipe for ceviche scallops with sweet potatoes and yellow hot peppers.
preparation
preparation time
0 mins
cook time
0
servings
4
calories
221
ingredients
3 sweet potatoes
0.5 red onion
2 tablespoons cilantro
8 limes
7.5 ounces aji amarillo
0.25 cup vegetable oil
10 scallops
directions
Lay out sweet potatoes in foil, add a little olive oil, salt & wrap up in foil (place in over at 400 degrees for 45mins). Cut 1/2 red onion & put aside in bowl. Dice up 2 tablespoons of cilantro (put in another bowl). Fresh juice from 8 limes (strain out any lime pieces). In blender- mix amarillo, 1 1/2 tsp lime juice, pinch of salt & vegetable oil. Cut scallops into cubes. Take sweet potatoes out of oven & remove the skin. In a bowl, combine scallops, onions, cilantro & salt (mix together). Add lime juice & 2 tablespoons aji amarillo (let sit). Cut potatoes into rounds. Top with ceviche.
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