Mexican Pickled Onions – Cebolla en escabeche


These really jazz up your Mexican meal, they are easy and last a while in the fridge and the color is AMAZING!!

They are adapted from this recipe (the pork was also amazing, but I lost the photos I took 😦 ).



6 red onions, thinly sliced

juice of a pink grapefruit

juice of an orange

juice of  a lime

1 tsp of sea salt

  1. Place onions in a  heat proof bowl, cover with boiling water and set aside for 1 -2 minutes.
  2. Drain, and refresh under cold water, return to bowl.
  3. Combine juice and salt, stir to dissolve salt. Add to onions.
  4. Refrigerate for at least an hour, the flavor and color will deepen.

These will keep in the refrigerator for at least a few days.



2 thoughts on “Mexican Pickled Onions – Cebolla en escabeche

  1. Pingback: Chipotle Mayo! | teagzteagz

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