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Categories:Viewed: 43 - Published at: 8 years ago
Ingredients
- 1/4 cup fresh lime juice
- 1/4 cup bottled clam juice or fish stock
- 2 tablespoons aji limo paste (see Note)
- 1 garlic clove
- 1 celery rib, chopped
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped cilantro
- 1 large habanero chile, seeded and minced
- Salt
- 1 pound large sea scallops, cut into 1/2-inch dice
- 1/2 sweet potato (4 ounces), peeled and cut into 1/2-inch dice
Method
- In a blender, combine the lime juice, clam juice, aji limo paste, garlic and celery with half each of the onion, cilantro and habanero.
- Blend until smooth.
- Strain the marinade through a fine strainer.
- Season with salt.
- Spread the scallops in a single layer in a shallow glass or ceramic dish.
- Pour the marinade over the scallops.
- Cover and refrigerate until the scallops start to turn white, at least 1 hour and up to 4 hours.
- Meanwhile, in a medium pot of boiling salted water, cook the sweet potato until tender, about 4 minutes.
- Transfer to a plate and sprinkle with salt.
- Let cool completely.
- Stir the remaining onion, cilantro and habanero into the marinated scallops and season with salt.
- Spoon the ceviche into Chinese soup spoons or small bowls, top with the diced sweet potato and serve.
