Crown Prince

Salmon and Sweet Potato Chilean Ceviche

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Salmon and Sweet Potato Chilean Ceviche

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  • 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


  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.
Salmon and Sweet Potato Chilean Ceviche
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