Mexican Pickled Onions (Cebollas en Escabeche)
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.
About This Recipe
Pickled red onions are a staple at meals throughout the Yucatan peninsula and are one of my all-time favorite condiments. They are perfect for adding zesty flavor to everything from fish tacos and turkey burgers to chili and tortas.
Because they’re so versatile, you’d be hard-pressed to find my kitchen without these beautiful babies. They can turn even the blandest and most boring meal into something to be relished! Once you have a taste, I have a feeling you’ll be hooked.
What’s more is that they only take a few minutes to make — 5 to be exact! Aside from slicing the onions, there’s almost no prep work involved.
As if that weren’t enough to love, my Mexican pickled red onions recipe takes just 4 ingredients: red onions, salt, fresh limes, and fresh oranges. What could be simpler?
So come along with me to the kitchen and learn how to make these magical morsels. I have a feeling that once you try them, they’ll become a staple in your meal-planning routine, too.
How To Make Mexican Pickled Onions
I call these Mexican pickled red onions magical because making them is like a magic trick: they’ll be ready before you can say “Abracadabra!”
Step 1: Par-cook onions. First, place the onions in a glass bowl and pour in enough boiling water to cover the onions. Wait one minute, and then pour the onions into a strainer.
Step 2: Add acid & salt. Return the drained onions to the bowl, add lime and orange juice, and stir in the salt. Cover and set aside until serving time, preferably for a full hour for them to soak in all the tastiness.
Step 3: Enjoy! That’s it — your pickled red onions are ready to use. How easy was that?!?
Watch this video to see how truly simple this jar of quick-pickled Mexican red onions are made.
Make-Ahead Tip: If you’re not ready to serve the onions right away, they’ll last for a week in the refrigerator.
These brightly acidic pickled red onions bring a punch of color, flavor, and crunch to just about anything they touch. Try them on:
- Eggs! They’re great with everything from your morning scramble to my Migas Breakfast Tacos or my Easy & Authentic Huevos Rancheros.
- Salads & Grain Bowls. They’re an excellent addition to my Taco Salad, Grilled Veggie Burrito Bowls with Hatch Green Chile Rice, and even Spicy Tuna Poke Bowls.
- Sandwiches, Burgers, & Wraps. Molletes Mexicanos with Refried Beans, Tortas de Pavo y Aguacate (Turkey and Avocado Sandwiches), and Healthy Homemade Crunchwraps are all improved with a scoop of pickled red onions.
- Quesadillas, Tostadas, & Tacos. Green Chile and Cheese Quesadillas, Vegetarian Mexican Tostadas With Refried Beans & Guacamole, Beer-Battered Baja Fish Tacos are just the tip of the proverbial ice burg.
- Nachos & Pizzas! Fan favorites like my Easy Homemade Carne Asada Nachos, Queso Fundido Mexican-Style Pizza, and Pork Green Chile Loaded Nacho Fries are all a little happier with a kiss from the pickled onion fairy.
What’s YOUR favorite way to use pickled red onions? Let me know in the comments below!
Frequently Asked Questions
I tend to reach for red onions whenever I’m making pickled onions because they are so dang pretty on a plate. That said, you’re welcome to swap in any sweet or yellow onion variety you prefer, or go out on a ledge and use mild shallots instead!
Ever since I read the great J. Kenji Lopez-Alt’s piece on the best method for cutting onions, I will only ever cut them vertically (from root to tip) for the rest of my days.
Since we’re using fresh fruit juice instead of vinegar, Mexican pickled onions have a shorter shelf life than some other options. Be sure to use them within 7-10 days to prevent spoilage. I promise you won’t have any trouble finding lots of uses for them!
More Tasty Condiment Recipes
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Mexican Pickled Onions (Cebollas en Escabeche)
- 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
- 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.
- 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.
7 Comments on “Mexican Pickled Onions (Cebollas en Escabeche)”
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.