Scallop Ceviche with Rocoto Chile Peppers - SippitySup

Ingredients

• 1 medium sweet potato (peeled, halved lengthwise and cut into 3/4‑inch thick half moons)
• 48 Bay Scallops (about 1‑pound, see note)
• 1 cup freshly squeezed lime juice
• 1 medium red onion (peeled and cut into ¼‑inch dice)
• 1 rocoto chile pepper (cut into ¼‑inch dice) you may substitute Fresno or other fruity, medium-hot chile pepper
• 1 clove garlic (peeled and minced)
• salt and black pepper (to taste)
• 2 tablespoons chopped cilantro leaves (or to taste)
• lettuce leaves (for serving)
• 2 ears cooked corn (kernels removed)
• 1 ripe but firm avocado (peeled, pitted and sliced)