Cebollas Rojas Encurtidas (Ecuadorean Style Pickled Red Onions)

My ex-MIL is Ecuadorean, and she would often make these tart and crunchy quick pickled red onions to accompany her native Ecuadorean dishes as well as the Cuban dishes she cooked at my ex-FIL's request.

Sometimes she adds tomatoes, sometimes not. Sometimes cilantro, sometimes not. And always at the end if she does.

I find they go beautifully with any number of Latin American and Southeast Asian dishes because the onion, lime, and cilantro fit so well into many of those cuisines. I love them on tacos, with stews and braises (they are specially delicious with stewed or braised oxtails), and on top of salads, among other things.

You can make them with any kind of bulb onion, but I think they taste best and look prettiest made with red onion. :)

Cebollas Rojas Encurtidas (Pickled Red Onions)

- 1 medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain)
- 1.5 cups boiling water
- 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
- 3 Tablespoons lime juice (1 to 2 limes, depending on their size and juiciness)
- a few sprigs of cilantro, chopped (I used 7 or 8 today)

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.

Optional cilantro and chopped tomatoes would be added at this point, and salt adjusted if needed.

Enjoy. :)




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