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Nutrition Facts
Serving Size 1 (448g) Recipe makes 4 servings The following items or measurements are not included below: brine
Calories 279
Calories from Fat 37		(13%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 1557mg		64%
Potassium 1144mg		32%
Total Carbohydrate 43.8g		14%
	Dietary Fiber 3.3g	13%
	Sugars 28.6g
Protein 22.6g		45%
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Argentine Ceviche

Recipe #84050 | 1 hour | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Grace Lynn
Feb 15, 2004

I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me!

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

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.