Argentine Ceviche

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