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

Hey everyone, I hope you are having an incredible day today. 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 favorites food recipes. For mine, I will 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 popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to 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):
  1. Make ready 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
Steps 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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