-
1
Preheat oven to 350 degrees F.
-
2
Wash sweet potatoes and place in a deep saucepan with cold water to cover.
-
3
Bring to a boil and cook until tender.
-
4
Remove from heat, drain and allow to cool enough to handle.
-
5
Peel off the skin, slice into 1/2 inch pieces, and set aside.
-
6
Place the bay scallops in a medium bowl and toss gently with the lime juice.
-
7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
-
8
Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly.
-
9
Set aside.
-
10
Drain the scallops and transfer to a clean bowl.
-
11
Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste.
-
12
Mix well and refrigerate for at least 30 minutes and up to 3 hours.
-
13
Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.
-
14
Canchita, the Un-popped Popcorn of Peru:
-
15
Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes.
-
16
Add the chulpe corn, cover the pot and reduce the heat to medium.
-
17
Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning.
-
18
Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil.
-
19
Season with salt while the corn is still warm and serve with Scallop Ceviche.
-
20
Inactive Prep Time: 10 minutes
-
21
Ease of preparation: easy
