This is my easy recipe for curtido de cebolla y tomate or onion and tomato curtido salsa/salad. Curtido is a Latin style lime pickled red onion and tomato salad or lime marinated onion tomato salsa. 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 or cebollas encurtidas, 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 or snack paired with plantain chips or with regular corn chips. Other popular curtido variations can also include different thinly sliced vegetables, such as carrots, bell peppers, cucumbers, radishes, etc – most curtidos will at least have lime marinaated onions plus another vegetable/fruit. This tomato and onion curtido recipe is also a great base for a salad: simply add lettuce or salad greens, avocado slices, maybe some grilled shrimp and you have a wonderful salad.
Recipe for curtido de cebolla y tomate, a Latin style lime pickled red onion and tomato salad or lime marinated onion tomato salsa
- 2 small red onions
- Juice of 3 limes
- 1 tablespoon oil (light olive oil or avocado oil)
- 3 tomatoes
- 1 tablespoon finely chopped cilantro
- 1 tablespoon salt + more to adjust taste
- Cut the onion in half, slice very finely and place in a bowl
- Sprinkle with 1 tablespoon salt and let rest for about 10 minutes
- Cover the onions with lukewarm water and let rest for another 10 minutes
- Rinse and drain the onions
- Add the lime juice and a sprinkle of salt, let rest until the onions start to turn pinkish or until about 30 minutes before serving
- Cut the tomatoes in half and slice very finely
- Mix the onions with the sliced tomatoes, oil, and cilantro. Taste and add salt if necessary.
Curtido variations can also include thinly sliced carrots, bell peppers, cucumbers, radishes, etc. To turn this curtido into a complete salad, serve over chopped lettuce or salad greens and add avocado slices.