Lime pickled onions - Cebollas encurtidas
User Reviews
4.8
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Prep Time
10 mins
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Additional Time
3 hrs 20 mins
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Servings
2 cups
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Course
Side Dish, Condiments
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Cuisine
South American, Ecuadorian
Lime pickled onions - Cebollas encurtidas
Description
This recipe involves finely slicing small red onions, sprinkling them with salt and squeezing fresh lime juice to initially soften and flavor the onions. After a 10-minute rest, the onions are covered with lukewarm water, resting again to mellow their sharpness. They are then rinsed and drained before being mixed with additional lime juice, salt, and a neutral oil like avocado or sunflower to finish the pickling process.
As the onions chill in the refrigerator, their color transitions to a pinkish shade, typically intensifying overnight, indicating readiness. The lime juice provides a bright acidity that cuts through richness when used as a condiment or topping, and the light oil helps smooth the flavor without overpowering the onions' vibrancy.
These pickled onions are versatile as a topping for tacos, grilled meats, or salads, adding a fresh and zesty contrast. Adjusting salt levels just before serving ensures balanced seasoning.
Ingredients
- 2 red onion small
- lime juice juice of 3 limes
- 1 tablespoon neutral cooking oil avocado, sunflower, light olive oil, or any mild flavored oil, generic cooking oil
- 1 tablespoon salt + more to adjust taste
Instructions
- Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
- Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes
- Cover the onions with lukewarm water and let rest for another 10 minutes
- Rinse and drain the onions
- Add the lime juice, salt and the oil, and mix well.
- Cover the onions and place in the fridge, the onions will start to turn pinkish after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if needed.
User Reviews
Overall Rating
4.8
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