Chilean Salmon Ceviche

1. 1

   Combine lobster stock and clam juice and reduce by half.

2. 2

   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.

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.