This Peruvian condiment is a mixture of crunchy red onions that are marinated in lime juice, vinegar, and olive oil.
- 1 large red onion, cut in half and sliced very thin
- 1/2 cup fresh squeezed lime juice
- ½ teaspoon vinegar (any white vinegar will do)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons chopped cilantro
- Sea salt (to taste but I used probably 1/4 teaspoon)
- Mix all ingredients together in small bowl or storage container. Refrigerate and let marinate for several hours or overnight. Stir once half way through marinating time to make sure all onions get soaked in the lime juice.
- Cut your onions thin. A very sharp knife is best for this.
- Pick out juicy limes for this recipe so it’s easier to get the full 1/2 cup of juice.
- Toss and turn your onions half way through the marinating time. This will all your onions a chance to be covered with the lime juice.
- If you’d like to keep these pickled onions in the fridge for a few days, you can drain out the marinade (after they’ve completed marinating) and keep in the fridge for 3-5 days. The reason you would drain the marinade is to stop the pickling process. If you’d like to keep them marinating in the lime juice for the 3-5 days you can, but they will just get softer and softer.
- If you don’t want a strong onion flavor, you can soak the onions in cold water for 10 minutes, drain, and pat dry before marinating. I haven’t tried this but am told it will produce a sweeter flavor.
- Another option for sweeter onions is to salt the onions after slicing and massage the salt into the onions and set aside for 10 minutes. This helps the onions to sweat out that strong onion bite. Then rinse them in cold water and pat them dry.
- Category: Side dish
- Cuisine: Peruvian
- Serving Size: 8
- Calories: 22
Keywords: pickled onions, Peruvian condiment, onion relish