Mexican Pickled Onions (Cebollas en Escabeche)

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  • Prep Time

    5 mins

  • Total Time

    5 mins

  • Servings

    6

  • Calories

    37 kcal

  • Course

    Side Dish

  • Cuisine

    Mexican

Mexican Pickled Onions (Cebollas en Escabeche)

Do you want a magical topping that will add a flavorful zing to tacos, sandwiches, or burgers? You simply must make my quick & easy recipe for Mexican Pickled Onions. Also known as cebollas en escabeche, these magenta beauties are not only gorgeous, but are also a tangy, crunchy, and flavorful addition to just about any savory plate.

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Ingredients

Servings
  • 2 large red onions sliced 1/8 inch thick
  • 1 cup fresh lime juice about 5 limes
  • 2/3 cup fresh orange juice about 2 oranges
  • 1 1/2 teaspoons salt
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Instructions

  1. Place the onions into a glass bowl. Pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer.
  2. Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt.
  3. Cover and refrigerate for one hour.

Notes

  • Since this recipe doesn't use vinegar, it won't last quite as long as others. Please be sure to use the onions within 7-10 days for best results.
  • Feel free to swap in sweet yellow onions or shallots instead, though you won't get the same pop of color if you do.

Nutrition Information

Show Details
Calories 37kcal (2%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 584mg (24%) Potassium 156mg (4%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 75IU (2%) Vitamin C 29mg (32%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 37 kcal

% Daily Value*

Calories 37kcal 2%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 584mg 24%
Potassium 156mg 3%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 75IU 2%
Vitamin C 29mg 32%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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