Onion and tomato curtido salsa/salad {Curtido de cebolla y tomate}

Name: Onion and tomato curtido salsa/salad {Curtido de cebolla y tomate}
Prep time: 10 min
Yield: 4 portions
Ingredients: 2 small red onions; Juice of 3 limes; 1 tablespoon oil; 3 tomatoes; 1 tablespoon finely chopped cilantro; 1 tablespoon salt + more to adjust taste

User Reviews

4.8

1,026 reviews

Excellent

Prep Time
10 mins
Additional Time
30 mins
Servings
4 portions
Course
Side Dish, Salad, Appetizer, Condiments
Cuisine
South American, Ecuadorian

Onion and tomato curtido salsa/salad {Curtido de cebolla y tomate}

Iris Warren

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Recipe for curtido de cebolla y tomate, a Latin style lime pickled red onion and tomato salad or lime marinated onion tomato salsa

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Ingredients

Servings

2 small red onions
Juice of 3 limes
1 tablespoon oil light olive oil or avocado oil
3 tomatoes
1 tablespoon finely chopped cilantro
1 tablespoon salt + more to adjust taste

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Instructions

Slice the red onions very thinly using a sharp knife or a mandoline slicer.
Sprinkle the sliced onions with 1 tablespoon salt and rub the salt into the onions.
Cover the onions with cold water and rinse well until the salt is removed. If the onions are very strong then you can let them rest in the water for 5-10 minutes.
Drain the onions and place them in a bowl.
Add the lime juice and a sprinkle of salt, let rest until the onions start to turn pinkish, about 5-10 minutes.
The tomatoes can be sliced thinly or diced. Add the tomatoes to the onion curtido mix.
Add the oil and the chopped cilantro. Mix well, taste and add additional salt to taste if needed.

Notes

Curtido variations can also include thinly sliced carrots, bell peppers, cucumbers, radishes, etc. To turn this curtido into a complete salad, serve over chopped lettuce or salad greens and add avocado slices.