Blood Orange-Scallop Seviche

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1 1/4 pounds sea scallops, quartered

1/2 cup fresh lime juice

1/2 cup fresh lemon juice

1/4 cup pineapple juice

1/4 cup fresh orange juice

2 tablespoons unsweetened coconut milk

1 tablespoon soy sauce

1 teaspoon Sriracha hot sauce

Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

2 tablespoons rice vinegar

1 teaspoon sugar

1 red bell pepper, julienned

1 medium cucumber—peeled, seeded and julienned

1 medium carrot, julienned

One 1 1/2-inch piece of fresh ginger, peeled and julienned

1 blood orange

1 cup lightly salted popcorn

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