- 1 cup diced (1/3-inch) peeled sweet potato
- 1 cup frozen choclo kernels (optional)
- 1 pound sea scallops, tough ligament removed from side and scallops halved horizontally
- 1 small red onion
- 1/2 cup fresh lime juice (preferably Key lime)
- 2 tablespoons pisco (preferably Peruvian)
- 2 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled “crema”)
- 3 tablespoons finely chopped red bell pepper
- 3 tablespoons chopped cilantro
- Equipment: an adjustable-blade slicer
- Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.
- Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.
- Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.
- Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.
- Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.
- Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07