Chilean Salmon Ceviche

Total Time:
15 min
Prep:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 cups lobster stock
  • 2 cups clam juice
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/2 teaspoon dry mustard
  • 1/8 cup mayonnaise
  • 1/2 cup heavy cream
  • 2 tablespoons grain mustard
  • 1/4 tablespoon aji amarillo
  • 2 (6-ounce) Chilean salmon fillets, cut into very thin slices
  • 1 yellow tomato, diced
  • 1/2 bunch scallions, sliced
  • 1/2 bunch cilantro, leaves chopped
  • 1 bunch chives, chopped
  • 3 sweet potatoes, peeled, steamed and sliced to 1/4-inch pieces
Directions

Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, whole grain mustard, aji amarillo; then add it to the stock.

In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.

On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.


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