Geoduck Papaya Ceviche

Total Time:
50 min
Prep:
20 min
Inactive:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons finely chopped Spanish red onion
  • 1 small, ripe papaya, seeded, and diced
  • 2 ounces lime juice
  • 1 1/4 pounds geoduck, siphon and body meat trimmed and thinly sliced into julienne
  • 2 tablespoons finely chopped cilantro
  • 2 to 3 teaspoons seeded, ribbed and minced jalapeno pepper
  • 2 cups mesclun or wild greens salad mix
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper
Directions
  • Combine onions, papaya and lime juice in a medium mixing bowl and gently mix well. Add Geoduck, cilantro, jalapeno and mix well. Place in refrigerator for 30 minutes.

  • Just before serving, toss mesclun salad with oil and season with salt and pepper. Place a portion of mesclun salad in the center of each plate, then top with a portion of the ceviche and serve.


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