Scallop Ceviche with "Tiger's Milk"

Ingredients

• 2 tablespoons pisco (preferably Peruvian)
• 1 cup frozen choclo kernels (optional)
• 2 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
• 3 tablespoons red bell pepper
• 3 tablespoons cilantro
• 1 cup diced (1/3-inch) peeled sweet potato
• 1 pound sea scallops
• + 3 more ingredients
• • 1 small red onion
  • an adjustable-blade slicer
  • ½ cup fresh lime juice (preferably Key lime)

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

View full recipe at Epicurious