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Ingredients

• 4 sweet potatoes
• 1 1/2 pounds bay scallops
• 2 1/4 cups fresh lime juice (11 to 12 limes)
• 1/3 cup sweetened shredded coconut
• 1/2 small red onion, halved and thinly sliced
• 2 jalapenos, seeds removed and thinly sliced in rounds
• 1/4 cup raisins
• 1/2 cup coconut milk
• 1/4 cup freshly chopped cilantro leaves, plus leaves, for garnish
• 1 tablespoon chopped fresh oregano leaves
• Salt
• Freshly ground black pepper
• Sweetened shredded coconut, for garnish
• Canchita, recipe follows

Description

Food Network Invites You To Try This Snappy Scallop Ceviche Recipe From Ingrid Hoffmann.

Food Network