Ceviche
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2 pounds bay scallops (if sea scallops are used, cut in halves or quarters)
1 cup lime juice
1 large onions, chopped
20 stuffed Spanish olives, sliced
1/2 cup water
3 tomatoes. peeled and cut into chunks
1 cup NeanderThin ketchup
1/2 cup olive oil
1 tsp oregano
1/8 tsp white or black pepper

Marinate scallops in lime juice for 3-4 hours. Drain, rinse in cold water.
Combine onion and remaining ingredients. Add scallops and marinate
overnight.

From: Phyliis Baskin in The Great Tomato Patch Cookbook