Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions).
Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a special dish, cebollas rojas encurtidas (ecuadorean quick pickled red onions). One of my favorites food recipes. This time, 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 recent trending meals on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must 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 it.
The ingredients needed to make Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions):
- {Get 1 of medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain).
- {Prepare 1.5 cups of boiling water.
- {Prepare 1.5 teaspoons of kosher salt (1 in the beginning, and then 1/2 later).
- {Prepare 3 Tablespoons of lime or lemon juice.
- {Prepare a few of sprigs of cilantro, chopped.
Steps 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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