Scallop Ceviche with Sweet Potato
Cevicherias, which are popular throughout Peru, are now appearing in the US. That’s due at least in part to renowned Peruvian chef Gastón Acuria, who’s opened branches of his Lima restaurant La Mar in San Francisco and Manhattan. In New York City, La Mar chef Victoriano López makes this recipe with ají limo paste, a Peruvian ceviche staple made from tiny ají chiles. Slideshow: Delicious Scallop Dishes
Ají limo paste is available at specialty food shops and spanishtable.com.