Servings: 8 Servings

Cebollas Curtidas con Limon y Habanero

These Cebollas Curtidas con Limón y Habanero are tangy, crisp, and just the right amount of spicy! Quick-pickled in fresh lime juice with a kick from habanero, they’re easy to make, requires no cooking, and gets better as it sits. They're the perfect topping for tacos, grilled meats, or anything that needs a bold, zesty bite!
Prep: 5 minutes
Resting Time: 30 minutes
Total: 35 minutes
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Ingredients 

  • 1 red onion , thinly sliced
  • 2 limes, juiced
  • 1-3 habaneros, finely sliced (seeds removed if less heat is desired)
  • 1 tbsp vinegar
  • 1 tsp dried oregano
  • salt, to taste

Instructions 

  • Mix all of the ingredients together in a medium-sized bowl and allow them to marinate for at least 30 minutes or overnight for a beautiful bright pink hue.
  • Enjoy these with your favorite tacos or pair them with grilled meats. Buen provecho!

Notes

  • For a milder heat, remove the habanero seeds before adding them to the mix.
  • Let the onions marinate overnight for the most vibrant color and best flavor.
  • Use fresh lime juice for the best acidity—bottled juice won’t have the same brightness.
  • Try adding a splash of orange juice for a hint of natural sweetness that balances the acidity and spice.
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About Stephanie Alvarado

I am a Los Angeles-based, first generation Salvadoran/Guatemalan-American creator and home cook with a passion for experimenting in the kitchen. I started my blog, thisisavocado.com, in November 2020 as a creative outlet for expressing my love for all things food.

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