Cebollas Encurtidas or Lime Pickled Onions

This recipe results in a condiment to be added to any number of dishes. It is great on salads or sandwiches. We first had these onions on Encebollado, an Ecuadorian fish stew to be featured next on this blog. These lime pickled onions have a bright citrus and salty flavor that brightens any dish. They are so delicious that they can be eaten on their own or as an addition to many savory meals.

This recipe is very easy to make and needs to be made ahead. The Cebollas Encurtidas can be stored in an airtight container for two to three weeks in the refrigerator. This recipe is the most basic version of an encurtidas featuring just onions. Other vegetables could be added for different flavors. The Spanish name translates to cut onions

Cebollas Encurtidas 

• 2 small red onions
• 6 Tbsp. lime juice
• 1 Tbsp. light olive oil
• 1 Tbsp. plus more to taste salt

Slice onion very finely and place in a bowl. Sprinkle with one tablespoon of salt and a squeeze of lime juice. Let rest for 10 minutes. Cover the onions with lukewarm water and let rest for another 10 minutes. Rinse and drain the onions. Add lime juice, salt to taste, and oil. Mix well. Cover and refrigerate the onions. Onions will turn pinkish in about 3 hours and very pink overnight. Add the onions to your favorite dish. Enjoy!