While visiting Lima, Peru, food editor and stylist Paul Grimes, who developed this recipe, ate a dish called "hot ceviche."Inspired by the playful concept, he tried something similar in the test kitchen.
Ingredients
1 large sweet potato (3/4 pound), peeled and sliced crosswise 1/2 inch thick
6 ounces salmon fillet or steak, skinned
6 ounces sea scallops, tough ligament removed from side of each if attached
3 tablespoons fresh lime juice, divided
2/3 cup thinly sliced red onion
1 tablespoon extra-virgin olive oil
1 celery rib, thinly sliced crosswise
1 fresh serrano chile, finely chopped, including seeds
1/2 cup heavy cream
1/2 cup coarsely chopped cilantro
Directions
Put a baking sheet in middle of oven and preheat oven to 450°F.
Arrange sweet potato slices in 1 layer on hot baking sheet and roast until tender and lightly browned, 20 to 25 minutes. Divide between 2 plates and keep warm, loosely covered with foil.
While sweet potato roasts, cut salmon and scallops into 3/4-inch pieces, then toss with 1 tablespoon lime juice and 1/4 teaspoon pepper.
Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes. Add celery and chile and cook, stirring occasionally, until celery just begins to soften, about 2 minutes.
Add cream and bring just to a boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes. Stir in remaining 2 tablespoon lime juice and 1/4 teaspoon salt.
Spoon seafood mixture on top of sweet potatoes. Sprinkle with cilantro.
