Recipe courtesy of Alex Garcia

Chilean Salmon Ceviche

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

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

  1. 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.
  2. In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
  3. On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.