Salmon and Sweet Potato Chilean Ceviche

• Course Lunch, Snack
• Cuisine Caribbean

Prep time

Cook time

Servings

Ingredients

• 2 bottles Crown Prince Natural Clam Juice
• 2 cans Crown Prince Natural Skinless & Boneless Pink Salmon drained and flaked
• 2 cups shrimp broth
• 1/2 cup heavy cream
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tbsp mayonnaise
• 3/4 tsp ground red pepper
• 1/2 tsp dry mustard
• 1 tomato diced
• 1/2 bunch green onions sliced
• 1/2 bunch cilantro chopped
• 3 sweet potatoes steamed and sliced

Instructions

1. Combine clam juice and shrimp broth in a medium saucepan and boil to reduce by half. In a blender, mix heavy cream, orange juice, lime juice, mayonnaise, red pepper and dry mustard. Add mixture to broth.
2. In a medium mixing bowl, combine salmon, tomato, green onions and cilantro. Add broth to mixture and stir. Arrange sweet potatoes on a serving platter and serve ceviche on top.
3. NOTE: To make shrimp broth, simmer 1 cup of shrimp shells or unpeeled shrimp in 2 ½ cups of lightly salted water for 30 minutes, or until reduced to 2 cups. Strain broth to remove shells.