curtido de cebolla y tomate

Most Ecuadorean main meals will be served with a small salad, and many times this salad will be a curtido or have some curtido added to it. 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 specific curtido of red onion and tomato is usually served as a side for hornado, encebollado de pescado, fritada, menestra con arroz, carne colorada, etc.

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 con lechuga

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