Chilean Salmon Ceviche


  • 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.