Salmon and Scallop Ceviche with Herbes de Provence Popcorn

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