Cebolla Curtida Recipe Quick
Bright, tangy quick-pickled red onions with lime, salt, and mild oil, softened with a lukewarm soak for a crisp-tender bite and that signature neon pink.
Equipment
- Knife
- Cutting board
- Mandolin slicer
- Mixing Bowl
- Glass Mason jar or airtight glass container
Ingredients
- 2 small red onions
- 3 limes, juiced
- 1 tablespoon mild oil (avocado, sunflower, light olive oil, or any mild flavored oil)
- 1 tablespoon salt plus more to adjust taste
- lukewarm water enough to cover the onions
Instructions
Slice, salt, and calm the bite
- Cut the onions in half, then slice very finely into paper-thin, almost translucent slices (a mandolin slicer helps).
- Sprinkle with 1 tablespoon salt and a squeeze of lime juice, then let rest for about 10 minutes until liquid pools and the harshness pulls out.
The lukewarm water rest
- Cover the onions with lukewarm water and let rest for another 10 minutes to relax the fibers without cooking them.
- Rinse and drain the onions thoroughly so the finished curtido stays bright instead of aggressively oniony.
Dress, chill, and let the color bloom
- Add the remaining lime juice, salt, and the oil, then mix well to coat every ribbon so the brine touches everything.
- Cover and refrigerate; they’ll turn pinkish after about 3 hours (even pinker overnight). Taste before serving and add salt if needed.
Notes
Keep the onions fully submerged in brine in a clean, airtight glass jar and refrigerate from the start. For best crunch and color, use within 2 weeks.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.