Hi, I’m Clara. Today, I’m gonna show you how to make cebollas rojas encurtidas (ecuadorean quick pickled red onions) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) Recipe
Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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):
- Take 1 medium red onion, thinly sliced (about 1/8 thick) horizontally (against the grain)
- Take 1.5 cups boiling water
- Prepare 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
- Make ready 3 Tablespoons lime or lemon juice
- Get a few sprigs of cilantro, chopped
Instructions to make Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions):
- 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.
- 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.
- Chill for 15 to 20 minutes before serving if you can.
- Enjoy! :)
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