Best Cebollas Encurtidas Recipes

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CEBOLLAS ENCURTIDAS (ECUADORIAN PICKLED RED ONIONS)



Cebollas Encurtidas (Ecuadorian Pickled Red Onions) image

Make and share this Cebollas Encurtidas (Ecuadorian Pickled Red Onions) recipe from Food.com.

Provided by AZPARZYCH

Categories     Vegetable

Time 3h15m

Yield 1 quart

Number Of Ingredients 3

2 red onions, thinly sliced
4 limes, juice only
salt and pepper

Steps:

  • Put the onions in a bowl and pour boiling water over them to cover.
  • Let stand for 15 minutes, then drain and rinse the onions with cool water.
  • Mix the onions with the lime juice, salt and pepper.
  • Refrigerate for at least 3 hours before using.
  • Will keep for 2 or 3 days.

CEBOLLAS ENCURTIDAS



Cebollas Encurtidas image

Serve this recipe with Pescado Tikin Xik.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 2 cups

Number Of Ingredients 7

2 red onions, very thinly sliced
1 teaspoon whole peppercorns, lightly crushed
1 teaspoon allspice berries, lightly crushed
1 teaspoon dried oregano
1 teaspoon coarse salt
1/4 cup white vinegar
1/4 cup freshly squeezed lime juice

Steps:

  • In a large bowl, toss together all ingredients. Refrigerate overnight, covered with plastic wrap, before serving.

CEBOLLAS ENCURTIDAS - PICKLED ONIONS



Cebollas Encurtidas - Pickled Onions image

I grew up with these, and they are typical of many Latin American cuisines. Time doesn't include marinating time of 3 hours or overnight.

Provided by Lori Loucas @jostlori

Categories     Other Sauces

Number Of Ingredients 4

2 small red onions
3 - limes - juice only
1 tablespoon(s) olive oil
2 tablespoon(s) salt, divided use

Steps:

  • Using a mandoline, slice the onions very thinly. Place in a bowl and sprinkle with 1 tablespoon salt and a squeeze of lime juice. Let rest for 10 minutes.
  • Cover the onions with lukewarm water and let rest for another 10 minutes. Then rinse and drain the onions.
  • Add the lime juice, salt and the oil, and mix well. Cover the onions and refrigerate. The onions will start to turn pink after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if necessary.

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