A surprise for the senses – a fun, crunchy Herbes de Provence-seasoned popcorn garnish for cool elegant ceviche.
20m
PREP TIME
110
CALORIES
13
INGREDIENTS
Ingredients 12 Servings
- Salmon and Scallop 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™ Organic 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
- Herbes de Provence Popcorn
- 1 package (2 ounces) plain microwave popcorn
- 3 tablespoons butter, melted
- 2 teaspoons McCormick Gourmet™ Organic Herbes De Provence
INSTRUCTIONS
- 1 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
- 2 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
- 3 To serve, arrange seafood and oranges on serving plates. Drizzle each with some of the ceviche marinade. Garnish with popcorn
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