Argentine Ceviche

1 lb sea scallops or bay scallops, 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 ounces) bottle heinz hot ketchup (or 1 3/4 cups plain ketchup mixed with 1 tablespoon dried red pepper flakes) 1 tablespoon crumbled dried oregano 4-6 servings 1 hour 30 mins prep 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.