Dinner: Lime-Spiked Seafood with Roasted Sweet Potatoes

Recipe by Paul Grimes 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.

This recipe includes superfoods such as:

Salmon

Health benefits of Lime-Spiked Seafood with Roasted Sweet Potatoes

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

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

Instructions

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.

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