Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Panopea Abrupta)



  • 2 tablespoons finely chopped Spanish red onion
  • 1 small, ripe papaya, seeded, and diced
  • 2 ounces lime juice
  • 1 ¼ 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 a 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.

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