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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cebollas rojas encurtidas (ecuadorean quick pickled red onions). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular 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):

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