Step-by-Step Guide to Cook Ultimate Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions)

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)

1. Make ready 1 of medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain).
2. It’s 1.5 cups of boiling water.
3. Take 1.5 teaspoons of kosher salt (1 in the beginning, and then 1/2 later).
4. Prepare 3 Tablespoons of lime or lemon juice.
5. You need a few of sprigs of cilantro, chopped.

Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) instructions

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! :).