Salmon and Scallop Ceviche with Herbes de Provence Popcorn

A surprise for the senses – a fun, crunchy Herbes de Provence-seasoned popcorn garnish for cool elegant ceviche.

Serves: 12
20 mins Prep time
20 mins Prep time
  • 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

Nutrition information

(Amount per serving)

  • 110Calories: 110Cholesterol: 23mg
  • Sodium: 146mgProtein: 7g
  • Total Fat: 6gFiber: 1g
  • Carbohydrate: 7g