Argentine Ceviche

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb sea scallops or 1 lb bay scallop, rinsed (if using sea scallops, cut into bite-size pieces)
• 8 limes, juice of
• 1 1/4 cups chopped onions
• 1/2 cup spanish olives, pits removed and sliced into quarters
• 2 tablespoons olive brine, from jar
• 3 tomatoes, peeled and chopped,with juice reserved
• 1 (14 ounce) bottle heinz hot ketchup (or 1 3/4 cups plain ketchup mixed with 1 tablespoon dried red pepper flakes)
• 1 tablespoon crumbled dried oregano

Recipe

• 1 in a glass or ceramic bowl, cover the scallops with the lime juice.
• 2 cover and refrigerate for 3 hours.
• 3 meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl.
• 4 cover the sauce and keep at room temperature.
• 5 when the scallops are"cooked," drain in a colander.
• 6 rinse under cold running water and pat dry with paper towels.
• 7 add the scallops to the sauce, mix well.
• 8 cover and refrigerate overnight until ready to serve.