Lime Pickled Red Onion Food

LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS

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.

LIME PICKLED RED ONIONS

Steps:

• Mix all ingredients and let onion marinate at least 3 hours at room temp.
• Will keep up to 4 days, covered in frig.

SHRIMP SOUP WITH LIME-PICKLED ONIONS

Steps:

• Mix the sliced red onion with the lime juice and 1/4 teaspoon salt in a bowl; set aside. Pat the shrimp dry and season with salt and 1/2 teaspoon chili powder. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add half the shrimp and cook, until opaque, about 1 minute per side. Remove with a slotted spoon and transfer to a plate. Repeat with the remaining shrimp. Tent with foil to keep warm.
• Add the remaining 1 tablespoon olive oil to the pot. Add the chopped red onion and cilantro stems and cook, stirring, until softened, about 3 minutes. Stir in the remaining 1 1/2 teaspoons chili powder. Add the tomatoes and cook until starting to soften, 2 to 3 minutes. Add 1 cup water, the chicken broth, potatoes and a big pinch of salt. Cover and bring to a boil. Uncover and reduce the heat to a simmer; cook until the potatoes are tender, 8 to 10 minutes. Smash about half the potatoes with a potato masher. Simmer until thickened, 2 to 3 minutes; season with salt.
• Stir the cilantro leaves into the red onion mixture. Divide the shrimp and soup among bowls. Top with the pickled onion, avocado and corn nuts; serve with lime wedges.

LIME-PICKLED RED ONION

Steps:

• Combine onion and lime juice in a small bowl. Season with salt and toss. Let sit, tossing occasionally, at least 20 minutes.
• Just before serving, drain onion and toss with cilantro and sumac.
• Do Ahead
• Onion can be pickled 3 days ahead. Cover and chill.

LIME-PICKLED RED ONIONS

Steps:

• Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours. (Can be made 2 days ahead. Cover and refrigerate.)

QUICK PICKLED ONIONS

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.