Chilean Salmon Ceviche

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This recipe yields 1 serving.



  1. Combine lobster stock and clam juice and reduce by half.
  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. In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
  4. On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.