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

 * 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.