Most South American main meals will be served with a small salad, and many times this salad will be a curtido or a lime marinated based salsa. The most basic form of curtido is a basic onion curtido, it is great nice and fresh, but sometimes it is even better the day after. I usually make a large batch and keep in the fridge, adding it to salads as needed.

This variation of curtido or salsa is made with of red onion and tomato. The onions and tomatoes are sliced thinly and marinated with lime juice and cilantro. In Ecuador, this salsa is a must-have side for traditional dishes such as hornado or roasted pork, encebollado de pescado, fritada, menestra con arroz, carne colorada, etc. This onion tomato salsa is also great as an appetizer paired with plantain chips or with regular corn chips. Tomato and onion curtido are also a great base for a salad, simply add lettuce, avocado slices, maybe some grilled shrimp and you have a wonderful salad.

Ingredients:

2 small red onions

Juice of 3 limes

1 tablespoon oil (sunflower or canola)

3 tomatoes

1 tablespoon finely chopped cilantro

1 tablespoon salt + more to adjust taste

Preparation:

  1. Cut the onion in half, slice very finely and place in a bowl
  2. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes
  3. Cover the onions with lukewarm water and let rest for another 10 minutes
  4. Rinse and drain the onions
  5. Add the lime juice and the oil, place in the fridge until about 30 minutes before serving
  6. Cut the tomatoes in half and slice very finely
  7. Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.

Serving suggestion – for a more complete salad serve with chopped lettuce and avocado slices.

curtido de cebolla y tomate

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