Cebollas Encurtidas Ecuadorian Pickled Red Onions Recipes

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LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS



Lime pickled onions - Cebollas encurtidas image

Recipe for lime pickled onions or cebollas encurtidas, these Latin/Ecuadorian marinated or pickled red onions made by marinating thinly sliced red onions with lime juice and salt.

Provided by Layla Pujol

Categories     Condiments     Salsa     Side Dish

Number Of Ingredients 4

2 small red onions
Juice of 3 limes
1 tablespoon oil (avocado, sunflower, light olive oil, or any mild flavored oil)
1 tablespoon salt + more to adjust taste

Steps:

  • 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.

CEBOLLAS ENCURTIDAS (ECUADORIAN PICKLED RED ONIONS)



Cebollas Encurtidas (Ecuadorian Pickled Red Onions) image

Make and share this Cebollas Encurtidas (Ecuadorian Pickled Red Onions) recipe from Food.com.

Provided by AZPARZYCH

Categories     Vegetable

Time 3h15m

Yield 1 quart

Number Of Ingredients 3

2 red onions, thinly sliced
4 limes, juice only
salt and pepper

Steps:

  • Put the onions in a bowl and pour boiling water over them to cover.
  • Let stand for 15 minutes, then drain and rinse the onions with cool water.
  • Mix the onions with the lime juice, salt and pepper.
  • Refrigerate for at least 3 hours before using.
  • Will keep for 2 or 3 days.

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