Oct
10

Cebollas Encurtidas by laylita.com

This pickled red onion recipe is a wonderful accompaniment to many dishes. Use your imagination!

Cebollas Encurtidas or Pickled Red Onions Ecuadorian Style

2 small red onions
juice of three limes (6 TBS)
1 Tbs neutral oil or olive oil if you want
1 TBS + to taste sea salt

Peel and cut onions in half and then thinly slice. Sprinkle with 1 TBS of sea salt and 1 TBS of lime juice and toss. Let rest for 10 minutes. Cover onions with lukewarm water and let rest for 10 minutes. Drain and rinse several times in a colander. Place onions in a bowl and add the rest of the lime juice (about 5 TBS) and oil, toss and refridgerate for three hours. Add salt if needed.
The longer it’s kept, the pinker it gets. It’s all good!

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9 Comments

  • At 2008.10.10 17:52, biscuit said:

    Gawd, I love red onions. This could easily become my new food addiction.

    Great recipe, Scotia!

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    • At 2008.10.10 18:24, Scotia48 said:

      Biscuit,

      This is a really great thing to keep and use if you are into condiments for more southwestern and mexican and south american dishes. I LOVE them!
      This site is a goldmine of recipes in SA cuisine.

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      • At 2008.10.10 18:40, biscuit said:

        Oh really! Sounds like it’s blogroll material …

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        • At 2008.10.10 18:51, biscuit said:

          omg, she’s my gastronomical doppelganger!

          She is so on the blogroll!!!

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    • At 2008.10.10 19:20, biscuit said:

      Srop ir! Srop ir! I’m trying desperately to mop, and all this drooling is interfering with my mission!

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      • At 2008.10.10 19:39, Scotia48 said:

        Oh, my! Sorry to envolk the drooling tool. I love this site.

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