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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.
Prep Time
5 mins
Total Time
5 mins
Servings: 6
Calories: 37 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 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
Instructions
- 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.
- Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt.
- Cover and refrigerate for one hour.
Cup of Yum
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
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
% 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.