Argentine Ceviche Recipe

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Ingredients:

Serving

1 lb sea scallops or 1 lb bay scallop, rinsed
8 limes , juice of
1 1/4 cups chopped onions
1/2 cup spanish olives, pits removed and sliced into quarters
2 tbsp olive brine , from jar
3 tomatoes, peeled and chopped ,with juice reserved
1 (14 oz) bottle heinz hot ketchup (or 1 3/4 cups plain ketchup mixed with 1 tbsp dried red pepper flakes)
1 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	153.99 Kcal (645 kJ)
Calories from fat	23.4 Kcal
		% Daily Value*
Total Fat	2.6g	4%
Cholesterol	30.99mg	10%
Sodium	890.71mg	37%
Potassium	456.89mg	10%
Total Carbs	19.89g	7%
Sugars	4.57g	18%
Dietary Fiber	4.66g	19%
Protein	17.55g	35%
Vitamin C	32.6mg	54%
Iron	1.8mg	10%
Calcium	55.8mg	6%

Amount Per 100 g
Calories	59.95 Kcal (251 kJ)
Calories from fat	9.11 Kcal
		% Daily Value*
Total Fat	1.01g	4%
Cholesterol	12.06mg	10%
Sodium	346.76mg	37%
Potassium	177.87mg	10%
Total Carbs	7.74g	7%
Sugars	1.78g	18%
Dietary Fiber	1.81g	19%
Protein	6.83g	35%
Vitamin C	12.7mg	54%
Iron	0.7mg	10%
Calcium	21.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.