Geoduck Papaya Ceviche

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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