Chilean Salmon Ceviche

Recipe: Appetizer : Chilean Salmon Ceviche - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

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.






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"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.

Happy cooking...