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Salmon and Sweet Potato Chilean Ceviche

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 creamSalmon and Sweet Potato Chilean Ceviche
1/4 cup orange juice
1/4 cup lime juice
2 tablespoons mayonnaise
3/4 teaspoon ground red pepper
1/2 teaspoon dry mustard
1 tomato, diced
1/2 bunch green onions, sliced
1/2 bunch cilantro, chopped
3 sweet potatoes, peeled, steamed and sliced

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.

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. Serves 6.

NOTE: To make shrimp broth, simmer 1 cup of shrimp shells or unpeeled shrimp in 2 1/2 cups of lightly salted water for 30 minutes, or until reduced to 2 cups. Strain broth to remove shells.

Per Serving:  239 Calories (83 Calories from Fat),  9g Fat,  20g Protein,  17g Carbohydrate,  49mg Cholesterol,  815mg Sodium


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