Geoduck Papaya Ceviche
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
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