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- 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 (substitute Fresno or other medium hot, red chile pepper) or to taste
- 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)
- You may substitute 1-pound of larger scallops, if you do cut them into 3/4-inch chuncks
View Full Recipe at Sippity Sup-Serious Fun Food
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