Argentine Ceviche

Name: Argentine Ceviche
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 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)

Recipe by Grace Lynn

I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me!

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READY IN: 1hr

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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Argentine Ceviche

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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