Name: Cebolla Ensalada Recipe
Ingredients: 2 medium red onions – Thinly sliced.; 2 tbsp white vinegar – For tangy flavor.; 2 tbsp lime juice – Adds fresh citrusy notes.; 1/4 cup cilantro – Chopped, for a herby aroma.; 1 tsp salt – To balance the acidity.; 1 tsp sugar – Optional, to mellow the tang.; 1 chili pepper (optional) – For a spicy kick.; 1 tbsp olive oil (optional) – Adds richness and depth.

Description

Cebolla Ensalada Recipe is a tangy Ecuadorian onion salad with red onions, lime juice, and herbs, perfect for adding bold flavor to any meal.

Ingredients

Scale

2 medium red onions – Thinly sliced.
2 tbsp white vinegar – For tangy flavor.
2 tbsp lime juice – Adds fresh citrusy notes.
1/4 cup cilantro – Chopped, for a herby aroma.
1 tsp salt – To balance the acidity.
1 tsp sugar – Optional, to mellow the tang.
1 chili pepper (optional) – For a spicy kick.
1 tbsp olive oil (optional) – Adds richness and depth.

Instructions

Slice the Onions
- Peel and thinly slice the red onions into rings or half-moons.

Soak the Onions
- Place the onions in a bowl of cold water and let them soak for 10 minutes to reduce their sharpness.
Prepare the Marinade
- In a separate bowl, mix vinegar (or lime juice) with salt and sugar until dissolved. Add the chili pepper if you like a hint of heat.
Combine the Ingredients
- Drain the onions and toss them into the marinade. Mix well to ensure every slice is coated.
Add Cilantro and Optional Oil
- Stir in the fresh cilantro and drizzle olive oil for added richness if desired.
Let It Rest
- Allow the salad to sit for at least 10 minutes to let the flavors meld. For a more robust taste, refrigerate for 30 minutes before serving.
Serve and Enjoy
- Serve as a side dish or topping for traditional Ecuadorian meals or modern dishes like tacos and wraps. Enjoy the zesty goodness! 🧅✨

A colorful Ecuadorian cebolla curtida salad with diced tomatoes, red onion slices, cilantro, and lime served on a wooden plate, with traditional pottery in the background. — A vibrant Ecuadorian cebolla curtida salad, featuring fresh tomatoes, red onions, and cilantro, beautifully presented with a cultural touch.

Notes

Onion Variety: Red onions are ideal for this recipe due to their mild sweetness and vibrant color, but white onions can be used if red ones are unavailable.
Adjusting Acidity: If the vinegar or lime juice feels too sharp, add a pinch of sugar to balance the flavors.
Make-Ahead Tip: Cebolla Ensalada tastes even better after sitting for a few hours, as the flavors have time to meld. Store it in an airtight container in the refrigerator.
Storage: The salad can be refrigerated for up to 3 days. Stir before serving and add a splash of vinegar or lime juice to refresh the flavors.
Variations: Add sliced tomatoes, diced avocado, or bell peppers for extra texture and flavor. For a spicier kick, include thinly sliced chili peppers.
Serving Suggestions: Pair with Ecuadorian classics like Locro de Papa, Llapingachos, or grilled meats, or use as a topping for tacos, burgers, or grain bowls.

Pro Tip: Experiment with adding elements of cebolla curtida like carrots or cabbage for a unique twist! 🥗