Argentine Ceviche

4-6 servings 1 hour 30 mins prep

Ingredients

• 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

Procedures

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.