Go Back
+ servings
Print Recipe
4.34 from 3 votes

Pickled Red Onions (Cebollas en Escabeche)

Pickled red onions are a staple at meals throughout the Yucatan peninsula and are one of my all-time favorite condiments. You place the onions in a glass bowl and 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 lime and orange juice, and stir in the salt. Voila…pickled red onions.
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 37kcal

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.

Notes

The onions will last for a week or more in the refrigerator.

Nutrition

Calories: 37kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 584mg | Potassium: 156mg | Fiber: 1g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 29mg | Calcium: 17mg | Iron: 1mg