How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Argentine Ceviche?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Argentine Ceviche suitable as seafood?

Yes, Argentine Ceviche falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Argentine Ceviche?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Argentine Ceviche Recipe

Name: Argentine Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Argentine Ceviche recipe the whole family will love. Made with bay scallop, onions, Spanish olives and olive brine. Easy step-by-step …

This Argentine Ceviche relies on simple, everyday ingredients such as limes, juice of, chopped onions, olive brine, from jar and crumbled dried oregano. It comes together quickly and makes 4 servings, at about 139 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
139 kcal
Category
Seafood

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