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Cebollas Encurtidas Ecuadorian Pickled Red Onions Recipe

Experience the vibrant flavors of Ecuador with this quick and easy Cebollas Encurtidas recipe! These tangy pickled red onions are the perfect accompaniment to any South American dish, adding a burst of refreshing acidity and a delightful crunch. Perfect for tacos, arepas, or as a simple yet stunning side dish. This recipe is ready in under 4 hours!

Prep Time 20 mins
Cook Time 195 mins
Calories 168.4 kcal
Protein 8g
Rating 5.0 (2 Reviews)
Cebollas Encurtidas Ecuadorian Pickled Red Onions 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cebollas Encurtidas Ecuadorian Pickled Red Onions

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How to Make Cebollas Encurtidas Ecuadorian Pickled Red Onions

  1. Place 1 large red onion, thinly sliced, in a medium bowl. Pour 1 cup of boiling water over the onions to cover completely.
  2. Let the onions stand for 15 minutes in the hot water. Then, drain the onions thoroughly and rinse them under cool water to stop the cooking process.
  3. In a separate bowl, combine the drained red onions with 1/4 cup fresh lime juice, 1 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Gently toss to ensure all the onions are coated.
  4. Transfer the onion mixture to an airtight container and refrigerate for at least 3 hours to allow the flavors to meld. For the best taste, refrigerate overnight.
  5. Your delicious Cebollas Encurtidas will keep in the refrigerator for 2-3 days.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

55g

Fat

0g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy 5 Ingredients Or Less Condiments Etc Vegetables Easy No Cook Low Fat South American Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Technique 4 Hours Or Less