Argentine Ceviche - cooking recipe

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

Preparation

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.