Nutritional Information (per serving):
- Calories: 279.6
- Fat: 4.2g
- Saturated Fat: 0.6g
- Cholesterol: 37.5mg
- Sodium: 1557.5mg
- Carbohydrates: 43.8g
- Fiber: 3.3g
- Sugar: 28.6g
- Protein: 22.6g
Ingredients:
- 1 sea scallops
- 8 bay scallops
- Juice of 1 1/4 limes
- 1/2 onions, finely chopped
- 2 Spanish olives, chopped
- 3 tomatoes, diced
- 1 hot ketchup
- 1 teaspoon dried oregano
Instructions:
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Prepare Scallops: In a glass or ceramic bowl, pour the lime juice over the sea scallops and bay scallops. Ensure they are fully covered. Cover the bowl and refrigerate for 3 hours to allow the scallops to “cook” in the acidity of the lime juice.
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Prepare Sauce: While the scallops marinate, prepare the sauce. In a separate nonreactive bowl, combine the chopped onions, chopped Spanish olives, diced tomatoes, hot ketchup, and dried oregano. Mix well and cover the bowl. Keep the sauce at room temperature until ready to use.
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Combine and Chill: After 3 hours, the scallops should appear opaque and “cooked” due to the lime juice marinade. Drain the scallops in a colander and rinse them under cold running water. Pat them dry gently with paper towels.
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Mix and Marinate: Add the drained scallops to the prepared sauce mixture. Mix everything together thoroughly to coat the scallops with the sauce. Cover the bowl again and refrigerate overnight, allowing the flavors to meld and develop.
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Serve: The Argentine ceviche is ready to be served the next day. Serve chilled, either as an appetizer or a light main dish. Enjoy the fresh and tangy flavors!
This Argentine-style ceviche recipe is perfect for those who appreciate bold flavors with a kick of spice. The overnight marination ensures that every bite bursts with vibrant South American flavors. It’s a delightful dish to serve at gatherings or simply enjoy as a refreshing treat on a hot day.