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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cebollas rojas encurtidas (ecuadorean quick pickled red onions). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have cebollas rojas encurtidas (ecuadorean quick pickled red onions) using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions):
  1. Get 1 medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain)
  2. Prepare 1.5 cups boiling water
  3. Make ready 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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