ARGENTINE CEVICHE
Source of Recipe
the web
List of Ingredients
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 Recipe
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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