Active Time

　　25 min

　　Total Time

　　25 min

　　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

Makes 2 servings

　　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

　　

Step 1

Put a baking sheet in middle of oven and preheat oven to 450°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

Spoon seafood mixture on top of sweet potatoes. Sprinkle with cilantro.