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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Island Ceviche with Pickled Onions

Recipe courtesy of Alton Brown

Roasted Turkey with Papaya-Cranberry Salsa

Recipe courtesy of Robin Miller

Watermelon Gazpacho Shooters

Recipe courtesy of The Hearty Boys

Orange and Jicama Salad

Recipe courtesy of Curtis Aikens

Chunky Spicy Avocado Salsa

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories