Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions)
Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions)

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, cebollas rojas encurtidas (ecuadorean quick pickled red onions). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have cebollas rojas encurtidas (ecuadorean quick pickled red onions) using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions):
  1. Prepare 1 medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain)
  2. Get 1.5 cups boiling water
  3. Prepare 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
  4. Make ready 3 Tablespoons lime or lemon juice
  5. Take a few sprigs of cilantro, chopped
Instructions to make Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions):
  1. Pour the boiling water over the sliced onions, add 1 teaspoonful kosher salt, stir to mix, and let the onions sit for 20 to 25 minutes.
  2. Drain all the excess liquid and add the rest of the salt (1/2 teaspoon) and lime juice and gently massage as you toss. This will help bring out that beautiful jewel tone of the red onion.
  3. Optional cilantro and chopped tomatoes would be added at this point, and salt adjusted if needed.
  4. Chill for 15 to 20 minutes before serving if you can.
  5. Enjoy! :)

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