Argentine Ceviche

Ingredients

• sea scallops or bay scallops

  rinsed (if using sea scallops, cut into bite-size pieces)
  1 lb
• limes

  juice of
  8 unit
• chopped onions
  1¼ cups
• Spanish olives

  pits removed and sliced into quarters
  ½ cup
• olive brine

  from jar
  2 tablespoons
• tomatoes

  peeled and chopped,with juice reserved
  3 unit
• (14 ounces) bottle Heinz® hot ketchup (or 1¾ cups plain ketchup mixed with 1 tablespoon dried red pepper flakes)
  1 unit
• crumbled dried oregano
  1 tablespoon