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

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cebollas rojas encurtidas (ecuadorean quick pickled red onions). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook 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. Take 1 medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain)
  2. Make ready 1.5 cups boiling water
  3. Make ready 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
  4. Get 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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