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.
Servings 2 cups
- 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
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.