Scallop Ceviche with Rocoto Chile Peppers

Scallop Ceviche

This Scallop Ceviche has sweet potatoes and corn incorporated into a delicious and slightly spicy presentation. That’s because it’s a Peruvian ceviche and it deserves a second look.

Scallop Ceviche with Rocoto Chile Peppers 

Print This Recipe Total time Yield 4–6Published

You may substitute 1‑pound of larger scallops, if you do cut them into 3/4‑inch chuncks

Scallop Ceviche


  • 1 medium sweet potato (peeled, halved lengthwise and cut into 3/4‑inch thick half moons)
  • 48 Bay Scallops (about 1‑pound, see note)
  • 1 cup freshly squeezed lime juice
  • 1 medium red onion (peeled and cut into ¼‑inch dice)
  • 1 rocoto chile pepper (cut into ¼‑inch dice) you may substitute Fresno or other fruity, medium-hot chile pepper
  • 1 clove garlic (peeled and minced)
  • salt and black pepper (to taste)
  • 2 tablespoon chopped cilantro leaves (or to taste)
  • lettuce leaves (for serving)
  • 2 ears cooked corn (kernels removed)
  • 1 ripe but firm avocado (peeled, pitted and sliced)


Prepare an ice bath and set it aside. In a medium saucepan cover the sweet potatoes with about 1‑inch of salted water. Bring to a boil then lower heat to a simmer. Cook until the potatoes are barely tender when poked with the point of a sharp knife. Drain the potatoes and plunge them in the prepared ice bath. Once cool drain well and set aside. 

Place scallops in a medium glass or other non-reactive bowl. Pour the lime juice on top and gently fold until well-coated. Add onion, chile pepper and garlic; mix well. Season with salt and pepper. Set aside for 5 minutes. The acid will “cook” the scallops as they marinate.

Just before serving stir in the cilantro and gently mix.

Serve ceviche over lettuce leaves, garnished with corn kernels, slices of avocado, and the prepared sweet potatoes.