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

Onion and tomato curtido salsa is a fresh salad featuring thinly sliced red onions rubbed with salt to mellow their sharpness, combined with lime juice, tomatoes, cilantro, and a splash of neutral cooking oil. The onions soften and develop a pink tint as they marinate briefly, creating a bright, zesty topping or side with balanced acidity and a crisp, refreshing texture.

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

Ingredients

  • 2 red onion small
  • lime juice juice of 3 limes
  • 1 tablespoon neutral cooking oil light olive oil or avocado oil, generic cooking oil
  • 3 tomato
  • 1 tablespoon cilantro finely chopped
  • 1 tablespoon salt + more to adjust taste

Instructions

    Cup of Yum
  1. Slice the red onions very thinly using a sharp knife or a mandoline slicer.
  2. Sprinkle the sliced onions with 1 tablespoon salt and rub the salt into the onions.
  3. 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.
  4. Drain the onions and place them in a bowl.
  5. Add the lime juice and a sprinkle of salt, let rest until the onions start to turn pinkish, about 5-10 minutes.
  6. The tomatoes can be sliced thinly or diced. Add the tomatoes to the onion curtido mix.
  7. Add the oil and the chopped cilantro. Mix well, taste and add additional salt to taste if needed.

Notes

  • To soften the onion flavor, salt and rinse thoroughly, or soak in water for 5-10 minutes if desired.
  • Variations of curtido can include vegetables like carrots, bell peppers, cucumbers, or radishes for additional texture and color.
  • Serve over chopped lettuce or salad greens with avocado slices to transform the curtido into a full salad.