Grace Lynn's Note:
I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me!
My Private Note
Units: US | Metric
- 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
- 1In a glass or ceramic bowl, cover the scallops with the lime juice.
- 2Cover and refrigerate for 3 hours.
- 3Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl.
- 4Cover the sauce and keep at room temperature.
- 5When the scallops are"cooked," drain in a colander.
- 6Rinse under cold running water and pat dry with paper towels.
- 7Add the scallops to the sauce, mix well.
- 8Cover and refrigerate overnight until ready to serve.
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Nutritional Facts for Argentine Ceviche
Serving Size: 1 (307 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 279.5
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 0.5 g
- Cholesterol 37.5 mg
- Sodium 1557.5 mg
- Total Carbohydrate 43.7 g
- Dietary Fiber 3.2 g
- Sugars 28.5 g
- Protein 22.6 g
The following items or measurements are not included: