In a small bowl, add Lime Juice, and Zest, Garlic, Sriracha, Paprika, Ras el Hanout, Cumin, Chilies, Coriander, Salt, Pepper, Mayonnaise, and Oil.
Mix well, set aside in fridge.
In a fry pan on medium high heat, add Oil, allow to get hot. Add Red Peppers, lightly season with Salt, and Pepper, sauté 5 minutes. Remove from heat, allow Peppers to cool.
In a bowl bowl, add Potatoes, Carrot, Red Peppers, Scallions, Raisins and Chermoula, mix well.
Cover refrigerate for a minimum of 2 hours.