Peruvian Scallop Ceviche

Ingredients:

• 1 pound fresh scallops, cleaned and sliced
• 1 cup fresh lime juice
• 1 red onion, thinly sliced
• 1 jalapeño, finely chopped
• 1 cup cilantro, chopped
• 1 avocado, diced
• Salt to taste
• Pepper to taste
• 1 sweet potato, boiled and sliced (for serving)
• Corn kernels (optional, for garnish)

Directions:

1. In a glass bowl, combine the scallops and lime juice. Ensure the scallops are fully submerged in the juice.
2. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 'cook' the scallops in the lime juice.
3. After 30 minutes, drain a small amount of the lime juice, leaving some for flavor.
4. Add the red onion, jalapeño, cilantro, salt, and pepper to the bowl. Mix gently to combine.
5. Fold in the diced avocado carefully to avoid mashing.
6. Serve the ceviche chilled, garnished with corn kernels if desired, alongside slices of boiled sweet potato.