Cebollas Curtidas Mexican Pickled Onions Food

LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS

Lime pickled onions - Cebollas encurtidas image

Recipe for lime pickled onions or cebollas encurtidas, these Latin/Ecuadorian marinated or pickled red onions made by marinating thinly sliced red onions with lime juice and salt.

Provided by Layla Pujol

Number Of Ingredients 4

Ingredients

2 small red onions
Juice of 3 limes
1 tablespoon oil (avocado, sunflower, light olive oil, or any mild flavored oil)
1 tablespoon salt + more to adjust taste

Steps:

Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes
Cover the onions with lukewarm water and let rest for another 10 minutes
Rinse and drain the onions
Add the lime juice, salt and the oil, and mix well.
Cover the onions and place in the fridge, the onions will start to turn pinkish after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if needed.

CEBOLLAS CURTIDAS (MEXICAN PICKLED ONIONS)

Cebollas Curtidas (Mexican Pickled Onions) image

Posted for Zaar World Tour 2005. Pickled onions are served alongside meat dishes all over Mexico, but you can serve them with anything you want, like me when I make this recipe! Will last in the refrigerator for 2-3 weeks. The lime juice, zest and grapefruit make something called sour orange juice. I've never heard of it, can't buy it in the store and I wouldn't want to experiment with regular orange juice to make it! The beet juice is used to turn the onions red(der). Serving size is a guess. Chilling time is included in cooking time. From a special issue of Saveur, The Best of Tex-Mex Cooking.

Provided by Kumquat the Cats fr

Categories Onions

Time 1h20m

Yield 1-2 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 medium beet, trimmed, peeled and coarsely grated
2 garlic cloves, peeled and crushed
2 bay leaves
1/2 cup white wine vinegar
1 lb red onion, peeled and thinly sliced
1/3 cup lime juice
1 tablespoon lime zest
2/3 cup grapefruit juice
salt

Steps:

Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.
Cover and marinate in the refrigerator for 1 hour before serving.

Nutrition Facts : Calories 51.1, Fat 0.1, Sodium 9.4, Carbohydrate 12.5, Fiber 1.3, Sugar 6.6, Protein 1.1

CEBOLLAS EN ESCABECHE

Cebollas En Escabeche image

This white onion relish is from the Yucatan region of Mexico and is often served with poultry or fish dishes.

Provided by Member 610488

Categories Onions

Time 30m

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 fresh red fresno chiles
1 teaspoon allspice berry
1/2 teaspoon black peppercorns
1 teaspoon dried oregano (mexican oregano is the best)
2 white onions
2 garlic cloves, peeled
1/3 cup white wine vinegar
1/4 cup cider vinegar

Steps:

In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes.
In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.
Cut the onions in half and slice them very thinly. Put them into a large bowl.
Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.
Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.
Add the ground spices then the chilies to the bowl and stir in the vinegars.
Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.

Nutrition Facts : Calories 76.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 16.7, Fiber 2.5, Sugar 7.3, Protein 2.1

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