Snappy Scallop Ceviche
Serves 6 to 84 sweet potatoes
1 ½ lbs. bay scallops
2 ¼ cups fresh lime juice (11 to 12 limes)
½ cup sweetened shredded coconut
½ small red onion, halved and thinly sliced
2 jalapeños, seeds removed and thinly sliced in rounds
¼ cup raisins
½ cup coconut milk
¼ cup freshly chopped cilantro leaves, plus leaves, for garnish
1 tbsp. chopped fresh oregano leaves
Salt and freshly ground black pepper
Sweetened shredded coconut, for garnish
1. 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 ½ inch pieces, and set aside.
2. 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.
3. Meanwhile, preheat oven to 350º. 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.
4. Drain the scallops and transfer to a clean bowl. Add the onions, jalapeños, 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.
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