Scallop Ceviche with Sweet Potato Recipe

Name: Scallop Ceviche with Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a blender, combine the lime juice, clam juice, aji limo paste, garlic and celery with half each of the onion, cilantro and habanero.
2
Blend until smooth.
3
Strain the marinade through a fine strainer.
4
Season with salt.
5
Spread the scallops in a single layer in a shallow glass or ceramic dish.
6
Pour the marinade over the scallops.
7
Cover and refrigerate until the scallops start to turn white, at least 1 hour and up to 4 hours.
8
Meanwhile, in a medium pot of boiling salted water, cook the sweet potato until tender, about 4 minutes.
9
Transfer to a plate and sprinkle with salt.
10
Let cool completely.
11
Stir the remaining onion, cilantro and habanero into the marinated scallops and season with salt.
12
Spoon the ceviche into Chinese soup spoons or small bowls, top with the diced sweet potato and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Scallop Ceviche with Sweet Potato falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Scallop Ceviche with Sweet Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions