Scallop Ceviche with "Tiger's Milk"

Ingredients

• 1 cup diced (1/3-inch) peeled sweet potato
• 1 cup frozen choclo kernels (optional)
• 1 pound sea scallops, tough ligament removed from side and scallops halved horizontally
• 1 small red onion
• 1/2 cup fresh lime juice (preferably Key lime)
• 2 tablespoons pisco (preferably Peruvian)
• 2 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
• 3 tablespoons finely chopped red bell pepper
• 3 tablespoons chopped cilantro
• Equipment: an adjustable-blade slicer

Instructions

1. 1

   Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.

2. 2

   Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.

3. 3

   Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.

4. 4

   Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.

5. 5

   Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.

6. 6

   Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.

7. 7

   Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07