Go Back
+ servings
Cebollas encurtidas recipe
Print

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.
Course Condiments, Salsa, Side Dish
Cuisine Ecuadorian, Latin
Keyword Cebollas curtidas, Cebollas encurtidas, Lime pickled onions, Pickled red onions
Prep Time 10 minutes
Resting time 3 hours 20 minutes
Servings 2 cups

Ingredients

  • 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

  • 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.