Mexican cuisine · Salads & Mezze

Cebollas Encurtidas Yucatecas

Red onion strips briefly blanched and pickled bright pink in bitter orange juice with oregano and peppercorns.

Ingredients · for 8 servings

• 4 red onions
• 150 ml bitter orange juice (or 100 ml orange juice and 50 ml lime juice)
• 50 ml white wine vinegar
• 1 tbsp dried oregano
• 1 tsp black peppercorns
• 2 garlic cloves
• 1 habanero chile (optional)
• 2 tsp salt

Instructions

1. Peel the red onions, halve and cut into thin strips of about 3 mm using a knife or mandoline.
2. Bring plenty of water to a boil, blanch the onion strips for just 20–30 sec. and drain immediately in a sieve, so they lose their sharpness but stay crisp.
3. Toast the peppercorns in a dry pan for 1 min. until fragrant and crush roughly in a mortar; cut the garlic into thin slices.
4. Mix the bitter orange juice, vinegar, salt, crumbled oregano, pepper and garlic in a bowl until the salt has dissolved.
5. Stir in the still-warm onions and the halved habanero, pack into a clean jar and press down so the liquid covers everything.
6. Let sit chilled for at least 2 hours, until the onions are vividly pink, and serve as a topping for tacos, tortas and grilled meat.