Argentine Ceviche

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4-6 servings 1 hour 30 mins prep


  • 1 lb sea scallops or bay scallops, rinsed (if using sea scallops, cut into bite-size pieces)
  • 8 limes, juice of
  • 1¼ cups chopped onions
  • ½ 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 ounces) bottle Heinz® hot ketchup (or 1¾ 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.