Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cebollas rojas encurtidas (ecuadorean quick pickled red onions). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started 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):

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