According to Laylita.com, cebollas encurtidas or pickled onions are the most basic curtido served in Ecuador, accompanied by a wide range of dishes. The truth is, I haven’t seen them here yet, but I fell in love with them in Mexico, so I was excited to try these out. This recipe is extremely easy to make, and delicious. I made them yesterday and so far we’ve eaten them with eggs, salad, and soup.
2 small red onions
Juice of 3 limes
1 tablespoon sunflower oil
1 tablespoon salt + more to adjust taste
1. Cut the onion in half, slice very finely 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.
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- missminifer said: Ah, I love this recipe! It’s so magical when the onions turn bright pink. My recipe has a little orange juice in it too, will try yours out!
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