To make the marinade
, microwave lime in a small bowl to release essential oils
, and set aside until cool enough to handle. Through the feed opening of a running blender add, 1 at a time, half of the papaya (reserving the other half), chile pepper
, vinegar, salt and pepper. Then with the blender
still running, squeeze in the juice from the microwaved lime.
Place abalone in a nonreactive container, pour marinade over, cover and refrigerate for 6 to 8 hours.
Use marinade to make a sauce
by adding it to a pan over medium-high heat. Bring to a boil and let reduce and thicken. In a small bowl, create a slurry
by gradually adding 1 tablespoon water to cornstarch
slurry into sauce, and add reserved papaya slices and papaya
seeds. Adjust seasoning with salt and pepper, remove from heat, cover and keep warm.
over medium-high heat until opaque. Remove from heat and let rest.
Serve with sauce and sprinkle with chopped cilantro