Herbed Chicken & Spinach Soup
appetizer

Salmon and Scallop Ceviche with Herbes de Provence Popcorn

(Not rated yet )
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

SET UP YOUR
FLAVOR PROFILE

Find just-for-you recipes, save favorites and more when you customize your Flavor Profile.

Sign Up Now

Bring Home Pure Flavor

Elevate your favorite recipes with these pantry essentials.

Shop Now

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)

Ratings & Reviews

What do you think?

Your Comment

All Reviews (0)

(0.0 Average)

SET UP YOUR FLAVOR PROFILE

Find just-for-you recipes, save favorites and more when you customize your Flavor Profile.