Cebollas Curtidas

Name: Cebollas Curtidas
Yield: makes about 2 cups
Ingredients: 2 large red onions; Salt and black pepper to taste; 1 beet, peeled and grated or finely chopped; 2 garlic cloves, peeled and lightly smashed; 2 bay leaves; 1 teaspoon fresh oregano leaves or 1/2 teaspoon dried; 1/2 cup white vinegar; Juice of 2 limes; Juice of 2 lemons; Juice of 2 oranges

December 14, 2011

I saw these lovely red onions throughout the Yucatán and wondered why their color was so vivid. Turns out they’re pickled in beet juice (you can omit the beets if you like; in fact they add little flavor). These are a perfect condiment for plain grilled fish.

Recipe notes

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