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A surprise for the senses – a fun, crunchy Herbes de Provence-seasoned popcorn garnish for cool elegant ceviche.
1/2 pound sashimi-grade salmon
1/2 pound sea scallops
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup finely chopped red onion
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped jalapeño pepper
1 teaspoon McCormick Gourmet™ Herbes de Provence
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 seedless oranges, peeled, sectioned and cut into 1-inch pieces, about 1 cup
1 package (2 ounces) plain microwave popcorn
3 tablespoons butter, melted
2 teaspoons McCormick Gourmet™ Herbes de Provence
For the Ceviche, slice salmon and scallops into 1/8- to 1/4-inch thick slices. Arrange in single layer in 13x9-inch baking dish. Mix remaining ingredients in medium bowl. Pour over seafood. Cover. Refrigerate at least 3 hours or until seafood is opaque, turning occasionally.
For the Popcorn, pop popcorn as directed package. Pour into medium bowl. Mix butter and Herbes de Provence in small bowl. Pour over popcorn. Toss gently to coat well.
To serve, arrange seafood and oranges on serving plates. Drizzle each with some of the ceviche marinade. Garnish with popcorn.
(Amount per serving)