A surprise for the senses – a fun, crunchy Herbes de Provence-seasoned popcorn garnish for cool elegant ceviche.

Makes 12 appetizer servings.

Prep Time: 20 minutes
Refrigerate Time: 3 hours

Nutritional Information

For 1 serving
Calories: 110
Sodium: 146mg
Fat: 6g
Carbohydrates: 7g
Cholesterol: 23mg
Fiber: 1g
Protein: 7g

Salmon and Scallop Ceviche with Herbes de Provence Popcorn

Ingredients


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 Collection Herbes de Provence
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

Herbes de Provence Popcorn:
1 package (2 to 3 ounces) plain microwave popcorn
3 tablespoons butter, melted
2 teaspoons McCormick® Gourmet Collection Herbes de Provence

2 seedless oranges, peeled, sectioned and cut into 1-inch pieces (about 1 cup)

Directions

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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