LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS
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
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.
PICKLED RED ONIONS
These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.
Provided by itsvince
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan.
- Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
- Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
- Refrigerate at least 1 hour before serving so that the flavor develops.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g
PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)
A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.
Provided by Rich Girl 319
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
- Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g
BOBBY FLAY'S PICKLED RED ONION
Bobby Flay's Pickled Red Onion
Provided by Bobby Flay
Number Of Ingredients 5
Steps:
- Bring the vinegar, ¼ cup water, the sugar and the salt to a boil in a small saucepan
- Remove from the heat and let cool for 10 minutes
- Put the onion in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving
PERUVIAN CEVICHE WITH PICKLED RED ONIONS
This recipe comes from Ciudad in downtown Los Angeles. The onions need to pickle for a day, so plan ahead before making this. This recipe calls for halibut, but you can use any firm white fish. It also uses aji amarillo chilies, but jalapeno peppers can be substituted if need be.
Provided by threeovens
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
- In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
- Add the onions and simmer an additional 7 minutes.
- Place mixture in a covered container and refrigerate at least one day.
- This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
- To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
- Drain fish, but reserve 1/4 cup of the lime juice.
- To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
- Chill thoroughly (I chill overnight).
- Drain ceviche and season to taste with salt.
- Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.
Nutrition Facts : Calories 300.1, Fat 15.3, SaturatedFat 2.2, Cholesterol 55.6, Sodium 532, Carbohydrate 18.6, Fiber 2.2, Sugar 9, Protein 22.8
ARROZ CON POLLO PERUANO
This dish of green rice with chicken is a staple in most Peruvian households. On special occasions it is made with goat or duck meat, and chicha de jora (fermented corn beer) instead of store-bought beer. No matter which way you make it, this easy cilantro rice dish is extremely fragrant and full of flavor. I like to serve it alongside another Peruvian staple of quick pickled red onions for added brightness and crunch.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the arroz con pollo peruano: Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of the oil in a 3.5-quart Dutch oven over medium-high heat. Cut the chicken into 1-inch cubes and place in a medium bowl. Season with the cumin, oregano, 2 teaspoons salt and 1/4 teaspoon pepper. Toss to coat evenly with the spices. Add the chicken to the Dutch oven and cook until golden on all sides, 8 to 10 minutes total.
- Combine the garlic, cilantro, bell pepper, onion and beer in a blender until smooth, 15 to 20 seconds. Set aside.
- Remove the cooked chicken to a plate. Add the cilantro sauce and remaining 2 teaspoons salt to the Dutch oven, scraping up any browned bits from the bottom. Lower to medium heat and cook, stirring occasionally, until is reduced by about half and becomes a thick sauce, 10 to 12 minutes.
- Meanwhile, make the quick pickled red onions.
- For the quick pickled red onions: Rinse and drain the onions in a small bowl 2 to 3 times under cold water to wash away the harsh onion flavor. Toss with the lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside to marinate for 5 to 10 minutes.
- Wash and rinse the rice until the water runs almost clear, 3 to 4 rinses. Set aside.
- Stir the rinsed rice, peas and carrots into the reduced cilantro sauce until the rice and vegetables are evenly coated with the sauce, 1 to 2 minutes. Stir in the seared chicken along with any juices that have collected and 1 1/2 cups water until combined. Bring to a boil over high heat, cover immediately and bake in the oven until the rice is cooked through, 30 to 35 minutes.
- About 5 minutes before the arroz verde con pollo finishes cooking, preheat a large skillet or saute pan over medium heat. Swirl in the remaining 3 tablespoons of oil so it coats the bottom of the pan. Crack an egg into a small bowl and then carefully pour it into the preheated pan. Repeat with the remaining eggs. Season with salt and pepper. Fry until the whites are set and the yolks are still runny, 4 to 5 minutes.
- Remove the arroz con pollo from the oven and serve with the pickled red onions and fried eggs.
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