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.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
- 2
Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes
- 3
Cover the onions with lukewarm water and let rest for another 10 minutes
- 4
Rinse and drain the onions
- 5
Add the lime juice, salt and the oil, and mix well.
- 6
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.