Peruvian 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.

PICKLED RED ONIONS



Pickled Red Onions image

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

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns

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)



Peruvian Pickled Onions (Salsa Criolla) image

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

1 teaspoon sea salt
2 red onions, sliced very thinly into half moons
2 large English cucumbers, halved and sliced very thinly
1 large tomato, halved and thinly sliced
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, sliced into very thin matchsticks, or more to taste
1 tablespoon chopped fresh cilantro
1 ½ teaspoons olive oil
cracked black pepper to taste

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 image

Bobby Flay's Pickled Red Onion

Provided by Bobby Flay

Number Of Ingredients 5

1 ½ cups red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion
halved and thinly sliced

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



Peruvian Ceviche With Pickled Red Onions image

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

1/2 lb red onion, thinly sliced
1/2 cup white vinegar
1/2 teaspoon black pepper, cracked
1/2 teaspoon cumin seed, roughly chopped
1/2 teaspoon dried oregano
2 garlic cloves, sliced
1 tablespoon sugar
3/4 teaspoon salt
1 small beet, trimmed peeled and cut into 8 wedges
1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
1 cup fresh lime juice
1/2 red onion, finely diced
1 aji amarillo chile, seeds removed and minced
1/2-1 jalapeno pepper, seeds removed and finely diced
1/2 inch piece fresh ginger, peeled and grated
1/4 cup extra virgin olive oil
1/2 bunch cilantro, finely chopped
1 1/2 teaspoons aji amarillo chili paste
salt, to taste
plantain chips or tortilla chips, for garnish
1/3 cup pickled red onions, more as desired, for garnish
avocado, sliced for garnish

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



Arroz con Pollo Peruano image

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

6 tablespoons vegetable oil or olive oil
2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
Kosher salt and ground black pepper
3 cloves garlic
1 bunch cilantro stems and leaves, roughly chopped (about 2 ounces)
1 cup roughly chopped red bell pepper, seeds removed (about 1/2 large or 4 ounces)
1 cup roughly chopped red onion (about 1 medium)
1 cup lager-style beer, such as Pacifico or Budweiser
2 cups long-grain rice, such as basmati (10 ounces)
1 1/2 cups frozen carrots and peas, thawed (6 ounces)
4 large eggs
1 medium red onion, very thinly sliced into half moons
1 lime, juiced
Kosher salt and ground black pepper

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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