Servings: 8 Servings
Cebollas Curtidas con Limón y Habanero
Tangy, crisp, and pleasantly spicy — these quick-pickled red onions are dressed in fresh lime juice with a touch of habanero. No cooking required, they come together in minutes and develop more flavor as they rest. Serve them with tacos, grilled meats, or any dish that needs a bright, zesty kick.
Prep: 5 minutes
Resting Time: 30 minutes
Total: 35 minutes
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Equipment
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Mixing Bowl
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Chef’s Knife
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Cutting Board
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Long Spoon
Ingredients
- 1 red onion, thinly sliced
- 2 limes, juiced
- 1-3 habaneros, finely sliced (seeds removed for milder heat)
- 1 tbsp vinegar
- 1 tsp dried oregano
- salt, to taste
Instructions
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Combine the thinly sliced red onion, lime juice, sliced habanero(s), vinegar, and dried oregano in a medium bowl. Season with salt to taste and toss to coat all the ingredients evenly.
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Cover and let the onions marinate for at least 30 minutes. For deeper color and flavor, refrigerate overnight. Stir before serving.
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Serve as a bright, spicy garnish for tacos, grilled meats, sandwiches, or bowls. Adjust the habanero amount to suit your heat preference. Buen provecho!
Notes
- To reduce heat, remove the habanero seeds and membranes before slicing.
- Marinating overnight yields the most vibrant pink color and the best flavor development.
- Use fresh lime juice for the brightest acidity; bottled juice will be flatter.
- Optional: add a splash of orange juice for a subtle natural sweetness that balances the lime and heat.
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