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Snappy Scallop Ceviche

Photo: Snappy Scallop Ceviche

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 3/4 cup canola or vegetable oil.
  • 1 pound chulpe corn
  • Salt
    • 4 sweet potatoes
    • 1 1/2 pounds bay scallops
    • 2 1/4 cups fresh lime juice (11 to 12 limes)
    • 1/3 cup sweetened shredded coconut
    • 1/2 small red onion, halved and thinly sliced
    • 2 jalapenos, seeds removed and thinly sliced in rounds
    • 1/4 cup raisins
    • 1/2 cup coconut milk
    • 1/4 cup freshly chopped cilantro leaves, plus leaves, for garnish
    • 1 tablespoon chopped fresh oregano leaves
    • Salt
    • Freshly ground black pepper
    • Sweetened shredded coconut, for garnish
    • Canchita, recipe follows
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        Directions

        Preheat oven to 350 degrees F.

        Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle. Peel off the skin, slice into 1/2 inch pieces, and set aside.

        Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.

        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. Set aside.

        Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.

        Canchita, the Un-popped Popcorn of Peru:

        Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. 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. Season with salt while the corn is still warm and serve with Scallop Ceviche.

        Yield: 1 pound un-popped popcorn
        Prep Time: 5 minutes
        Cook Time: 15 minutes
        Inactive Prep Time: 10 minutes
        Ease of preparation: easy

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        4

        Newest Ratings and Reviews

        Read all 1 reviews

        • on March 25, 2012

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          Very tasty! Just wondering what the sweet potatoes have to do with this recipe? Once I read and reread the recipe I realized they seemed to have no part of this wonderful recipe.

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