Herbed Chicken & Spinach Soup
appetizer

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.
  • 20m

    prep time

  • 110

    Calories

  • 13

    Ingredients

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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

Instructions

  • 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 (per Serving)

Reviews

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