Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) Recipe.
You can have Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions)
- Make ready 1 of medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain).
- It’s 1.5 cups of boiling water.
- Take 1.5 teaspoons of kosher salt (1 in the beginning, and then 1/2 later).
- Prepare 3 Tablespoons of lime or lemon juice.
- You need a few of sprigs of cilantro, chopped.
Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) instructions
- 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..
- 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..
- Optional cilantro and chopped tomatoes would be added at this point, and salt adjusted if needed..
- Chill for 15 to 20 minutes before serving if you can..
- Enjoy! :).
