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.