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== Description ==
 
== Description ==
This bold ceviche is mixed with mayonnaise, herbs, and sweet potatoes and served as an appetizer.[[Image:ADadAF.jpg|right|thumb|]]
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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 recipe, too.[[Image:ADadAF.jpg|right|thumb|]]
   
 
== Ingredients ==
 
== Ingredients ==
 
* 2 cups lobster stock
 
* 2 cups lobster stock
 
* 2 cups [[clam juice]]
 
* 2 cups [[clam juice]]
* ¼ cup [[orange juice]]
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* ¼ cup [[orange juice]], cold only
* ¼ cup [[lime juice]]
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* ¼ cup [[lime juice]], cold only
 
* ½ tsp [[dry mustard]]
 
* ½ tsp [[dry mustard]]
 
* ⅛ cup [[mayonnaise]]
 
* ⅛ cup [[mayonnaise]]
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* 2 Chilean [[salmon]] fillets - (6 oz. each) cut thin slices
 
* 2 Chilean [[salmon]] fillets - (6 oz. each) cut thin slices
 
* 1 yellow [[tomato]], diced
 
* 1 yellow [[tomato]], diced
* ½ bunch [[green onions|scallions]] sliced
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* ½ bunch [[green onions|scallions]], sliced
* ½ bunch [[cilantro]] leaves chopped
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* ½ bunch [[cilantro]] leaves, chopped
* 1 bunch [[chives]] chopped
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* 1 bunch [[chives]], chopped
* 3 [[sweet potato|sweet potatoes]] peeled, steamed, and sliced to ¼" pieces
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* 3 [[sweet potato|sweet potatoes]], peeled, steamed, and sliced to ¼" pieces
   
 
== Directions ==
 
== Directions ==

Revision as of 08:43, 5 October 2017


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 recipe, too.

ADadAF

Ingredients

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, whole grain mustard, and aji amarillo; then add it to the stock.
  3. In a medium 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.