Tex-Mex Recipes: Chilean Salmon Ceviche - Discover new Tex Mex and South Western food ideas from the people that love to cook it

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Chilean Salmon Ceviche

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

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.