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Scallop Ceviche With "Tiger's Milk"

1 fave
Nutrition per serving    (USDA % daily values)
CAL
79
FAT
2%
CHOL
7%
SOD
16%

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Ingredients for 8 servings

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

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