How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Geoduck Papaya Ceviche?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Geoduck Papaya Ceviche suitable as salads?

Yes, Geoduck Papaya Ceviche falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Geoduck Papaya Ceviche?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Geoduck Papaya Ceviche Recipe

Name: Geoduck Papaya Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Geoduck Papaya Ceviche recipe the whole family will love. Made with Spanish red onion, papaya, lime juice and cilantro. Easy step-by-s…

This Geoduck Papaya Ceviche relies on simple, everyday ingredients such as lime juice, finely chopped cilantro and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 58 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

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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Quick Info

Servings
4 servings
Calories
58 kcal
Category
Salads

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Geoduck Papaya Ceviche

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