Mexican Pickled Onions (Cebollas en Escabeche)
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on May 14, 2022, Updated Apr 07, 2025
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Looking for a magical topping that adds a flavorful zing to tacos, sandwiches, and burgers? You’ve got to try my quick and easy Mexican Pickled Red Onions recipe. Also known as cebollas en escabeche, these gorgeous magenta beauties are tangy, crunchy, and the perfect condiment for just about any savory dish.
What are Pickled Red Onions?
Pickled red onions are a vibrant staple across the Yucatán peninsula, and once you try them, you’ll see why. With just 4 simple ingredients and a few minutes of effort, you’ll have a delicious condiment that levels up any dish — from easy fish tacos to El Paso turkey burgers, Mexican chili beans, and crispy milanesa chicken tortas.
Their zesty flavor, crisp texture, and eye-catching color make them an instant favorite. Plus, they’re quick to whip up in just 5 minutes with no fancy equipment.
Why You’ll Love This Recipe
Quick & Easy – Ready in just 5 minutes with almost no prep work.
Just 4 Ingredients – You likely already have everything you need.
Super Versatile – Use on tacos, bowls, eggs, sandwiches, nachos, and more!
Naturally Vegan & Gluten-Free – A delicious option for most diets.
Beautiful Color – Adds a pop of magenta to any plate.
Ingredients & Substitutions
You only need four ingredients to make this easy pickled red onions recipe:
- Red Onions – Thinly sliced. You can also try white onions, but red gives the prettiest color and flavor.
- Fresh Lime Juice and Orange Juice– Lime juice adds tang and brightness and the fresh orange juice balances the tartness with a touch of sweetness.
For the complete list of ingredients and instructions, scroll down to the printable recipe card below.
Most traditional pickled onion recipes use vinegar (like white or apple cider), but this authentic Mexican version uses fresh lime and orange juice instead. The result is a brighter, fruitier flavor with natural sweetness and no added sugar or harsh acidity. Feel free to substitute vinegar if citrus is unavailable, but I highly recommend trying it this way first!
How to Make Mexican Pickled Onions
Step 1: Par-cook the onions. Place thinly sliced onions in a glass bowl. Pour boiling water over them to cover and let sit for 1 minute. Drain using a strainer.
Step 2: Add acid and salt. Return the drained onions to the bowl. Add lime juice, orange juice, and salt. Mix well.
Step 3: Let it rest. Cover and let sit at room temperature for at least 1 hour. This lets the onions soak up all the delicious flavor.
That’s it! Your quick pickled red onions are ready to go.
Watch this video to see how truly simple this jar of quick-pickled Mexican red onions are made.
Serving & Topping Suggestions
These tangy pickled onions bring brightness and crunch to almost anything:
- Egg Dishes – They’re great with everything from your morning Mexican egg scramble to my Migas breakfast tacos or my easy and authentic huevos rancheros.
- Salads & Bowls – They’re an excellent addition to my taco salad, grilled veggie burrito bowls with rice, and even spicy tuna poke bowls.
- Sandwiches & Wraps – Great on Mexican hot dogs, traditional molletes Mexicanos, Tortas de pavo (Mexican turkey sandwiches), and homemade crunchwraps.
- Tacos & Quesadillas – Add to homemade tacos al pastor, beer-battered Baja fish tacos, easy Mexican tostadas, or roasted green chile and cheese quesadillas.
- Nachos & Pizza – A colorful touch on easy homemade carne asada nachos, queso fundido pizza, and pork green chile loaded nacho fries.
- Tostones & Corn Tortillas – A spoonful of pickled onions on crispy tostones or warm homemade corn tortillas is simple, bold, and delicious.
Mexican Pickled Onions Expert Tips & Tricks
Slice the onions thinly for the best texture and quick pickling.
Use fresh citrus juice for the brightest flavor — bottled juice doesn’t compare.
Let them rest longer for deeper flavor — they’re even better after a few hours or overnight.
Make a double batch — you’ll be reaching for them all week long!
Storage Instructions
Keep your refrigerator pickled red onions in a sealed jar or container. They’ll stay fresh and crisp for up to 1 week. The longer they sit, the more flavorful they get.
Frequently Asked Questions
To make pickled red onions, blanch thinly sliced red onions in boiling water, then soak them in a mix of fresh lime and orange juice with a pinch of salt. Let them sit for at least one hour before serving.
Homemade pickled red onions will keep in the refrigerator for up to one week in a tightly sealed container.
Yes! Pickled red onions are naturally low in calories, rich in antioxidants, and made with fresh citrus juice instead of vinegar or sugar. They’re a light, flavorful addition to almost any meal.
Yes, you can use vinegar (like white or apple cider) in place of citrus juice, but this recipe is a Yucatán-style Mexican pickled red onion that uses fresh lime and orange juice for a naturally sweet and tangy twist. It’s less sharp and more vibrant in flavor — perfect for brightening up any dish!
More Recipes
If you tried this Mexican Pickled Red Onions recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Mexican Pickled Onions Recipe
Equipment
Ingredients
- 2 large red onions, sliced 1/8 inch thick
- 1 cup fresh lime juice, about 5 limes
- 2/3 cup fresh orange juice, about 2 oranges
- 1 1/2 teaspoons salt
Instructions
- Place the onions into a glass bowl. Pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer.
- Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt.
- Cover and refrigerate for one hour.
Video
Notes
- Since this recipe doesn’t use vinegar, it won’t last quite as long as others. Please be sure to use the onions within 7 days for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wouldn’t eat tacos without these. Thanks for all your great recipes.
So excellent, so easy! Never thought of actually making these, I always just put the sliced red onion in left over pickle juice jar. It works, but this is better!
Yum!!!! My gringo kitchen will never again be with out these in my fridge
These are so good, been making them for 10 years now after finding the recipe in your Muy Bueno Cookbook which has all the recipes to make the food I’m most homesick for. Thanks for that! <3
I’ve been pickling onions all my lifeZ
Sometimes I use a large glass jar and add carrots or use slaw type cabbage with onions. Everyone in my household loves them. It’s like, salt, pepper and pickled onions on the table
Yum! I made this today to serve with Carne Guisada tacos. Perfect combo! TFS!
I can’t wait to use your recipe on a bed of crispy tostones..My hubby & I indulged on some twice fried tostones topped with pickled red onions with queso fresco on top..Divine!! thanks for sharing!
Thanks for sharing! I love the combination of pickled onions and warm freshly fried tortilla chips as an alternative to salsa.