Argentine Ceviche

Ingredients

• 1 lb sea scallops or 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

Directions

1. 1

   In a glass or ceramic bowl, cover the scallops with the lime juice.

2. 2

   Cover and refrigerate for 3 hours.

3. 3

   Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl.

4. 4

   Cover the sauce and keep at room temperature.

5. 5

   When the scallops are"cooked," drain in a colander.

6. 6

   Rinse under cold running water and pat dry with paper towels.

7. 7

   Add the scallops to the sauce, mix well.

8. 8

   Cover and refrigerate overnight until ready to serve.