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
==Directions==
# In a glass or ceramic bowl, cover the scallops with the lime juice.
# Cover and refrigerate for 3 hours.
# Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl.
# Cover the sauce and keep at room temperature.
# When the scallops are"cooked," drain in a colander.
# Rinse under cold running water and pat dry with paper towels.
# Add the scallops to the sauce, mix well.
# Cover and refrigerate overnight until ready to serve.
Category:Argentine Meat Dishes
Category:Lime juice Recipes
Category:Green olive Recipes
Category:Onion Recipes
Category:Scallops Recipes
Category:Tomato Recipes