Hot Ceviche

Ingredients

3 sweet potatoes, cooked, peeled and sliced
3 lb (1 ½ k) sea bass or any firm white fish
2.2 lb (1 k) small shrimps
2 cups water
8 Ají amarillo fresco / Fresh yellow aji *(chili)
3 tablespoons chopped cilantro and a cilantro sprig
Salt
Pepper
3 dozens scallops
1 cup key lime juice
3 tablespoons crushed garlic
3 medium size onions, julienne cut
1 lettuce
3 cups cooked corn kernels
3 tablespoons vegetable oil


*Ají amarillo fresco / Fresh yellow aji (chili)
Yellow, green or orange-colored fresh hot pepper or chili. This is the most common aji used in Peru; also known as aji verde.

Directions

Cut fish in 1 x 1 inch (2 x 2 cm).

Wash and devein shrimp. Remove skin from tails.

Clean scallops.

Blend fresh yellow aji with water.

Season fish, shrimps and scallops with salt, garlic and chopped cilantro.

Sauté onion with oil in skillet for a minute. Add blended aji. Boil for 5 minutes.

Add aji mixture to seafood and bring to a boil for 4 minutes approximately. Remove from heat.

Serve and garnish with lettuce, sweet potato, corn and cilantro sprig.