Ceviche

Ingredients:

1 pound fresh scallops or red snapper, cut in l’/i” pieces
2 cans frozen lemon juice, thawed
1 (28-oz.) can tomatoes, chopped
1 small onion minced
1 (2-oz.) bottle stuffed olives, chopped
1/2 (7-oz.) can pickled seeded mild jalapeiio peppers, minced
1/2 cup olive oil
1⁄2 (14-oz.) bottle catsup pinch oregano

Instructions:

Marinate fish in lemon juice for 4 hours. Drain tomatoes and reserve juice. Combine all ingredients, using juice from jalapenos as desired, according to how hot you want the soup. Add juice from tomatoes, if needed, to obtain desired consistency. Refrigerate overnight and serve cold as a soup. The ceviche may be drained and served as an hors d oeuvre. Makes about I 1/2 qts.