Chilean Salmon Ceviche Recipe - Cooking Index
Chilean Salmon Ceviche Recipe - Cooking Index
| 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 | Chilean salmon fillets - (6 oz ea) - cut thin slices | |
| 1 | Yellow tomato - diced | |
| 1/2 | Scallions - sliced | |
| 1/2 | Cilantro - leaves chopped | |
| 1 | Chives - chopped | |
| 3 | Sweet potatoes - peeled, steamed, | |
| And sliced to 1/4" 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, whole 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.
This recipe yields 4 to 6 servings.
Source:
MELTING POT with Alex Garcia - (Show # MP-1A03) - from the TV FOOD NETWORK
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