Chilean Salmon Ceviche (Alex Garcia) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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.
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