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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cebollas rojas encurtidas (ecuadorean quick pickled red onions). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something which I have loved my whole life.

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

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. Take 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
  4. Take 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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