Chilean Salmon Ceviche

Description
This bold ceviche is mixed with mayonnaise, herbs, and sweet potatoes and served as an appetizer. Milkfish or halibut sometimes replaces Chilean salmon fillets and works for this, too.

Ingredients

 * 2 cups lobster stock
 * 2 cups clam juice
 * ¼ cup orange juice
 * ¼ cup lime juice
 * ½ tsp dry mustard
 * ⅛ cup mayonnaise
 * ½ cup heavy cream
 * 2 tbsp. grain mustard
 * ¼ tbsp. aji amarillo
 * 2 Chilean salmon fillets - (6 oz. each) cut thin slices
 * 1 yellow tomato, diced
 * ½ bunch scallions, sliced
 * ½ bunch cilantro leaves, chopped
 * 1 bunch chives, chopped
 * 3 teaspoons black pepper, optional, for topping
 * 3 sweet potatoes, peeled, steamed, and sliced to ¼" pieces

Directions

 * 1) Combine lobster stock and clam juice and reduce by half.
 * 2) In a blender, mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, grain mustard, and aji amarillo; then add it to the stock.
 * 3) In a moderate-sized mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add to the stock juice.
 * 4) On a serving platter, arrange a bed of sliced sweet potatoes and serve the ceviche on top.