Recipe courtesy of Bobby Flay
Episode: Puget Sound
Save Recipe Print
Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Papaya-Banana Smoothie

Recipe courtesy of Bobby Flay

Tilapia Ceviche

Recipe courtesy of Marcela Valladolid

Ceviche

Recipe courtesy of Scott Leibfried

Ceviche

Recipe courtesy of Scott Leibfried

Ceviche

Recipe courtesy of Dinners at the Farm

Ceviche

Recipe courtesy of Claire Robinson

Ceviche

Ceviche

Recipe courtesy of The National Hotel

Ceviche

Browse Reviews By Keyword

          Latest Stories