Chilean Salmon Ceviche

Recipe Ingredients

2 cups	474ml	Lobster stock
2 cups	474ml	Clam juice
1/4 cup	59ml	Orange juice
1/4 cup	59ml	Lime juice
1/2 teaspoon	2.5ml	Dry mustard
1/8 cup	29ml	Mayonnaise
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Grain mustard
1/4 tablespoon	3.8ml	Aji amarillo
2		Chilean salmon fillets - (6 oz ea) - cut thin slices
1		Yellow tomato - diced
1/2		Scallions - sliced
1/2		Cilantro - leaves chopped
1		Chives - chopped
3		Sweet potatoes - peeled, steamed,
		And sliced to 1/4" pieces

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1A03) - from the TV FOOD NETWORK

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