Servings: 8 Servings
Cebollas Curtidas con Limón y Habanero
These quick-pickled red onions are bright, crisp, and perfectly balanced between tang and heat. Sliced red onion is marinated in fresh lime juice with thinly sliced habanero for a lively topping that elevates tacos, grilled meats, and sandwiches. No cooking required, and the flavor improves as it rests.
Prep: 5 minutes
Resting Time: 30 minutes
Total: 35 minutes
Save Recipe
Pin Recipe
Rate Recipe
Print Recipe
Pin Recipe
Rate Recipe
Print Recipe
Equipment
-
Mixing bowl
-
Chef’s knife
-
Cutting board
-
Long-handled spoon
Ingredients
- 1 red onion, thinly sliced
- 2 limes, juiced
- 1–3 habaneros, finely sliced (remove seeds for milder heat)
- 1 tbsp vinegar
- 1 tsp dried oregano
- salt, to taste
Instructions
-
In a medium bowl, combine the thinly sliced red onion, fresh lime juice, sliced habanero, vinegar, and dried oregano. Season with salt and toss to coat evenly.
-
Let the mixture marinate for at least 30 minutes so the flavors meld and the onions soften. For deeper color and flavor, refrigerate overnight.
-
Serve the pickled onions as a topping for tacos, grilled meats, sandwiches, or salads. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Remove habanero seeds to reduce the heat without losing flavor.
- Marinate overnight for the most vibrant color and developed flavor.
- Use fresh-squeezed lime juice for the best bright acidity; bottled juice is less vibrant.
- Optional: a splash of orange juice adds a touch of natural sweetness that balances the spice and acidity.
Like this? Leave a comment below!