Argentine Ceviche

• 1 lb sea scallops or 1 lb bay scallop, 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 ounce) bottle heinz hot ketchup (or 1 3/4 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.

bay scallop, onions, spanish olives, olive brine, tomatoes, ketchup, oregano

Taken from www.food.com/recipe/argentine-ceviche-84050 (may not work)