8 navel oranges
1 cup freshly squeezed Seville orange juice (about 4 Seville oranges)
1 cup extra virgin olive oil
2 tablespoons whole cumin seeds, toasted and ground
1/2 cup minced garlic (about 2 whole heads)
8 shallots, thinly sliced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh cilantro
4 scallions (white and green parts), thinly sliced on the diagonal
To segment the navel oranges, use a large sharp chef’s knife to cut off the tops and bottoms so that the fruits will stand upright on a cutting board. Stand an orange on the board and slice away the peel from top to bottom, following the curve of the fruit and removing the pith along with the rind. Trim away any remaining white pith. Holding the orange in your hand, cut each fruit segment out from between the dividing membranes with a paring knife into a bowl. Repeat with the remaining oranges. Squeeze the juice remaining in the segments into a bowl and set the segments aside.
Combine the Seville orange juice, oil, cumin, garlic, and shallots in a small bowl and mix well.
Heat a stainless-steel sauté pan over high heat. Pour the juice mixture into the hot pan and cook for 1 minute, stirring constantly. Remove from the heat and stir in the orange segments, oregano, parsley, cilantro, and scallions.