Geoduck Papaya Ceviche
GEODUCK PAPAYA CERVICHE
(Recipe Courtesy of Karen Malody and as seen on Food Nation with Bobby Flay)
When summer hits and this is a easy, delicious and refreshing appetizer!
INGREDIENTS
2 T 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 T finely chopped cilantro
2-3 t seeded, ribbed and minced jalapeno pepper
2 cups mesclun or wild greens salad mic
1 T 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 cerviche and serve.
4-6 servings
BON APPETIT!
