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Onion and tomato salsa

Onion and tomato curtido salsa/salad {Curtido de cebolla y tomate}

Recipe for curtido de cebolla y tomate, a Latin style lime pickled red onion and tomato salad or lime marinated onion tomato salsa
Course Appetizer, Salad, Salsa, Side Dish
Cuisine Ecuadorian, Latin
Keyword Cilantro, Curtido, Ecuadorian pickled onion salsa, Encurtido, Lime, Marinated, Red onions, Tomato onion salsa
Prep Time 10 minutes
Resting time 30 minutes
Servings 4 portions


  • 2 small red onions
  • Juice of 3 limes
  • 1 tablespoon oil light olive oil or avocado oil
  • 3 tomatoes
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon salt + more to adjust taste


  • Slice the red onions very thinly using a sharp knife or a mandoline slicer.
  • Sprinkle the sliced onions with 1 tablespoon salt and rub the salt into the onions.
  • Cover the onions with cold water and rinse well until the salt is removed. If the onions are very strong then you can let them rest in the water for 5-10 minutes.
  • Drain the onions and place them in a bowl.
  • Add the lime juice and a sprinkle of salt, let rest until the onions start to turn pinkish, about 5-10 minutes.
  • The tomatoes can be sliced thinly or diced. Add the tomatoes to the onion curtido mix.
  • Add the oil and the chopped cilantro. Mix well, taste and add additional salt to taste if needed.


Curtido variations can also include thinly sliced carrots, bell peppers, cucumbers, radishes, etc.
To turn this curtido into a complete salad, serve over chopped lettuce or salad greens and add avocado slices.