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
  • 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

NUTRITION INFORMATION

(per Serving)

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