World Flavors Cookbook

Escabeche de Cebolla (Pickled Red Onions)

Quick-pickled red onions with habanero and oregano — the essential Yucatecan condiment that goes on cochinita pibil and every taco.

Cuisine: Mexico

Ingredients

• 3 red onions, thinly sliced into rings
• 200ml white vinegar
• Juice of 2 limes
• 1 habanero, halved (seeds removed if less heat desired)
• 1 tsp dried oregano
• 1 tsp black peppercorns
• 1 tsp salt

Instructions

1. Briefly blanch onion rings in boiling water 10 seconds. Drain.
2. Heat vinegar with peppercorns and salt until simmering.
3. Pour over onion rings.
4. Add lime juice, habanero, and oregano.
5. Let sit at room temperature at least 30 minutes.
6. Store refrigerated. Better after 24 hours.