- 1 1/2 pounds sour oranges or 8 large limes, juice squeezed
- 1/2 cups sprigs fresh oregano leaves from about 4 limes
- 1/3 cup cucharada de hojas de orégano fresco plus extra for serving
- 1 1/2 de cucharadita de achiote molido halved and thinly sliced
- 2 in de cucharadita de comino molido seeds removed and thinly slicedrounds
- 1 1/4 cup ground cinnamon
- 1/2 cup ground cloves
- 1/4 cup large yellow onion
- 1 tablespoon chopped fresh oregano leaves
- dientes de ajo to taste
- white rice plantain chips, or canchita for serving (optional)
- Place the scallop in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
- Preheat your oven to 350°F. Place the coconut on a rimmed baking sheet and toast, shaking the baking sheet every few minutes so the coconut toasts evenly, until golden brown, about 10 minutes. Set aside.
- Drain the scallops and transfer them to a clean bowl( discard the marinade). Add the onions, jalapeños, raisins, toasted coconut, coconut milk, cilantro, oregano, and salt and pepper to taste. Mix well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with extra cilantro and the reserved toasted coconut and serve with tortilla chips, plantain chips, or canchita on the side.