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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cebollas rojas encurtidas (ecuadorean quick pickled red onions). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something which I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions):

1. Get 1 medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain)
2. Get 1.5 cups boiling water
3. Prepare 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
4. Prepare 3 Tablespoons lime or lemon juice
5. Make ready 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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