Scallop Ceviche With Rocoto Chile Peppers

Ingredients

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

Nutrition

• Calories : 240 calories
• Carbohydrate : 19 grams
• Cholesterol : 50 milligrams
• Fat : 8 grams
• Fiber : 5 grams
• Protein : 26 grams
• SaturatedFat : 1 grams
• Sodium : 410 milligrams
• Sugar : 3 grams