4.8 from 864 votes
Lime pickled onions - Cebollas encurtidas
Lime pickled onions, or Cebollas encurtidas, are thinly sliced red onions marinated in fresh lime juice, salt, and a mild cooking oil. After a brief initial salt-and-lime treatment and rinsing, the onions develop a bright pink hue and a tangy, crisp texture from resting in the lime juice and oil mixture. They provide a fresh, acidic accompaniment often used to brighten flavors in dishes.
Prep Time
10 mins
Additional Time
3 hrs 20 mins
Servings:
2
cups
Course:
Side Dish, Condiments
Cuisine:
South American, Ecuadorian
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.
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