Scallop Ceviche With "Tiger'S Milk"

1. 1

   Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.

2. 2

   Meanwhile, cook

3. 3

   (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.

4. 4

   Return

5. 5

   -cooking water to a boil (or use 4 cups fresh water if not using

6. 6

   ). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.

7. 7

   Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.

8. 8

   Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato,

9. 9

   , scallops, onion, bell pepper, cilantro, and salt to taste.

10. 10

    Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.