NUTRITION

SERVINGS

INGREDIENTS

4 oz Raw shrimp

4 oz Sea scallops

0.5 cup Fresh lime juice

0.25 cup Red onion

1 tbsp Aji amarillo paste

1 tbsp Fresh cilantro

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Sweet potato

0.25 cup Corn kernels

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Cut the raw shrimp and sea scallops into uniform 1/2-inch pieces and place them in a non-reactive glass bowl.

• 2

  Pour the fresh lime juice over the seafood, ensuring every piece is submerged, and refrigerate for 15 minutes until the flesh is opaque.

• 3

  While the seafood cures, boil the sweet potato in salted water until fork-tender, then cool and slice into thick rounds.

• 4

  Whisk the aji amarillo paste, sea salt, black pepper, and extra virgin olive oil into the lime juice mixture.

• 5

  Gently fold in the thinly sliced red onion and chopped cilantro to combine the flavors.

• 6

  Arrange the chilled ceviche on a plate alongside the sweet potato slices and corn kernels, finishing with a spoonful of the zesty marinade.