|Sea scallops/Bay scallops||1⁄2 Pound, rinsed|
|Lime juice/Lemon juice||1⁄3 Cup (5.33 tbs)|
|White onion||1⁄4 Cup (4 tbs), diced|
|Jalapeno chile/Serrano chiles||2 , stemmed, seeded, and finely diced|
|Salad oil||2 Tablespoon|
|Chopped oregano leaves||1⁄2 Teaspoon|
|Dry oregano||1⁄8 Teaspoon|
|Chopped pepper||1⁄2 Cup (8 tbs) (Green Red Or Yellow)|
|Minced cilantro||2 Teaspoon (Coriander)|
|Oregano sprig||1 Tablespoon|
|Lime halves/Lime wedges||1|
|Endive head||1 Large, separated|
If using sea scallops, cut into 1/2-inch pieces.
In a large nonmetal bowl, stir together scallops, lime juice, onion, chiles, oil, and chopped oregano.
Cover and refrigerate, stirring occasionally, for at least 8 hours or until next day.
Stir bell pepper and cilantro into scallop mixture; season to taste with salt.
Garnish with oreg-ano sprigs; offer with lime halves and, if desired, endive leaves.