Do you want a magical topping that will add a flavorful zing to tacos, sandwiches, or burgers? You simply must make my quick and easy recipe for Mexican Pickled Onions. Also known as cebollas en escabeche, these magenta beauties are not only gorgeous, but are also a tangy, crunchy, and flavorful addition to just about any savory plate.
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TOTAL TIME: 5 MIN
– 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
Step 1 – 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.
Step 2 – Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt.
Step 3 – Cover and refrigerate for one hour.
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 7-10 days for best results. – Feel free to swap in sweet yellow onions or shallots instead, though you won’t get the same pop of color if you do.