RCI-SF.003.0015.001
Chilean Salmon Ceviche
This recipe yields 1 serving.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- lobster stock2 cup
- 2 cup
- ¼ cup
- ¼ cup
- ½ tsp
- ⅛ cup
- ½ cup
- 2 tbsp
- aji amarillo¼ tbsp
- Chilean salmon fillets - (6 oz ea) cut thin slices2 unit
- Yellow tomato diced1 unit
- bunch scallions sliced½ unit
- bunch cilantro leaves chopped½ unit
- bunch chives chopped1 unit
- sweet potatoes peeled3 unitsteamed, and sliced to ¼" pieces
Method
1
Heat lobster stock and clam juice together in a medium saucepan over medium-high heat until steaming, about 5 minutes. Do not boil; the liquid should be hot but not actively bubbling.
2
Whisk together dry mustard, grain mustard, and aji amarillo in a small bowl to create a smooth paste without lumps.
3
In a separate bowl, combine mayonnaise and heavy cream, whisking until smooth and slightly thickened.
4
Stir the mustard paste into the cream mixture until fully incorporated and no streaks remain.
5
Add the orange juice and lime juice to the mustard-cream mixture, whisking to combine into a cohesive sauce.
2 minutes
6
Pour the hot lobster and clam juice into the sauce mixture in a steady stream while whisking constantly to prevent curdling.
3 minutes
7
Strain the warm broth through a fine-mesh sieve into a clean bowl, discarding any solids or lumps.
8
Arrange the thin-sliced salmon fillets on a chilled serving platter or in a shallow bowl, layering them slightly.
9
Pour the warm mustard-citrus broth evenly over the salmon slices, allowing the acid to begin curing the fish immediately.
8 minutes
10
Scatter the steamed sweet potato slices, diced yellow tomato, sliced scallions, cilantro, and chives over the salmon and broth.
11
Taste the broth and adjust seasoning with additional lime juice or mustard as needed before serving.
12
Serve immediately while the broth is still warm and the salmon is partially cured, dividing salmon, vegetables, and broth equally among four chilled bowls or plates.