GEODUCK PAPAYA CEVICHE

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Geoduck Papaya Ceviche image

Provided by Bobby Flay

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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