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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
Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, 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.
Recipe submitted from TexMex Recipes
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