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

Instructions

1. 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.
2. In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
3. On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.