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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me! 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 |
Directions:
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.
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