Geoduck Papaya Ceviche
- 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
- 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.
spanish red onion, papaya, lime juice, cilantro, jalapeno pepper, salad mix, extravirgin olive oil, salt
Taken from www.foodnetwork.com/recipes/bobby-flay/geoduck-papaya-ceviche-recipe.html (may not work)