Scallop and Sweet Potato Ceviche


15 scallops

2 sweet potatoes

1 quart fresh lime juice

2 tbsp sugar

3 Cups of Pineapple pico de gallo




Roast sweet potatoes for 30 minutes at 400 degrees, or until fork-tender. Set sweet potatoes aside to cool. Clean and quarter the scallops and completely cover with lime juice for 20 minutes and add the sugar. Cut sweet potatoes into bite-sized cubes. Drain liquid from scallops and mix with sweet potatoes and three cups of pineapple pico de gallo. Serve with chips, salad, corn, avocado, or plantains. Serves four.



Chef Jeff from La Casa Restaurants (93 Alexander Street)

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