Cebollas en Escabeche
1 small red onion, peeled
1/2 cup fresh lime juice
You really need to use fresh squeezed lime juice for this – nothing in a jar!
With a knife or food processor, thinly slice the onions. Scoop into a non-reactive bowl. Pour boiling water over them, count to 10, then immediately pour the onions into a strainer. Shake off all the water, pour the onions back into the bowl, pour on the lime juice and stir in the 1 1/2 teaspoons salt. Cover and refrigerate for at least 1 hour.
These will last for a week or more in the refrigerator. (I usually make a big batch and they last weeks)
This sounds interesting… I’m surprised you don’t use vinegar at all. Definitely trying this because I love anything pickled. Thanks!
I have another recipe that uses vinegar, but I love the lime juice in it’s place …. gives it an extra bit of flavour!
SSSSoooooooo delicious! perfect on many things… tacos of any meat kind are my favorite use for them!
Let me know how they turn out for you! Make lots – they keep in the fridge for quite a while …