Salmon and Scallop Ceviche with Herbes de Provence Popcorn
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.