Geoduck Papaya Ceviche
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 161
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 21
- Cholesterol
- 60
- Sodium
- 347
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
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.