|Chilean Salmon Ceviche|
Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, grain mustard, aji amarillo; then add it to the stock. In a medium mixing bowl combine the salmon, tomato, scallions, cilantro and chives and add in the stock juice.
On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.
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