Jan 04 2008

Curtido de cebolla y tomate / Pickled red onion and tomato salad

Print This Post Print This Post Published by Laylita at 6:21 am under All,Salads,Sauces,Sides,South America,Vegetables,Vegetarian

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

  • Share/Bookmark

6 responses so far

6 Responses to “Curtido de cebolla y tomate / Pickled red onion and tomato salad”

  1. # rachel h.on 05 Jul 2008 at 5:52 pm

    it makes me very happy to see not only this beautiful recipe, but to see that you are using salt and lime juice to make the curtido and allowing the natural lactic acids bring out the flavors. i much prefer this over using white vinegar. it’s just gorgeous!

  2. # Laylitaon 13 Jul 2008 at 9:07 am

    Hi Rachel – I couldn’t imagine making this without lime juice and salt, thank you for stopping by!

  3. # Simonitoon 24 Sep 2009 at 6:45 am

    Hola Laylita, this is great, muy rico. I-ve been to mexico where they eat this too its such a delicious flavour, simply incredible. I could eat it all day. Muchas gracias,

    Saludos Simonito

  4. # Regennaon 26 Dec 2009 at 6:40 am

    Thank you for posting these recipes. My husband is from Ecuador and I like to provide Ecuadorian foods for our children. I have already made the Green dumpling soup and today, llapingachos. There are so many recipes here and I will be making most of them. Thanks again.

  5. # Noraon 11 Mar 2010 at 3:44 pm

    Me dispongo a preparar este encurtido que tiene los mismos ingredientes de nuestro PICO DE GALLO, una salsa fresca mexicana que acompaña a tacos y antojitos

    Gracias!

  6. # Elizabethon 15 Jul 2010 at 5:02 am

    Hello Laylita!

    I came across your website looking for the pickled red onion recipe and I found this wonderful website…I’m loving it … well presented and explained…Thank you soo much! for sharing all these wonderful recipes and taking the time to put them on your website…

    May god continue to bless you !

    Thanks your new friend…

Trackback URI | Comments RSS

Leave a Reply