The Heart of Ardent

The Heart of Ardent: Escabeche De Cebolla – Pickled Red Onion

Escabeche De Cebolla – Yucatecan Pickled Red Onion

These are easy to make; takes only a few minutes of prep before refrigeration time and makes about 5 cups…

This is the right time of year for fresh Bitter or Saville Orange, but bottled versions of the juice can also be found. I love the vivid, almost electric pink hue of these pickled red onions. Tangy and delicious, these onions are best served with Mayan Conchinita or Pollo Pibil and corn tortillas. They are a fixture at mealtime in Yucatán, but really, they also make a fantastic addition to any taco or on the side of many Mexican dishes.

2 medium to large red onions, halved lengthwise, ends removed, thinly sliced.
This will yield about 5 cups.

About one and a half cups *bitter orange juice (from Sour/Saville Oranges)
1 teaspoon granulated sugar
1 tablespoon kosher/sea salt
1 jalapeño pepper, halved lengthwise, seeds removed, and very, VERY thinly sliced

Boil small pot of water over high heat. Add onions and blanch for about 15 seconds. Drain well and set aside.

Combine the juice, sugar, and salt in a large bowl and stir until sugar dissolves. Add the blanched onions and jalapeño and stir to coat thoroughly. Cover and refrigerate for at least an hour before serving.

*Sour or Seville Oranges can be found at farmer’s markets or large grocery stores. If they’re not available to you fresh, in season, bottled juice like Goya naranja agria is typically available at Latin markets, or La Lechonera brand sour orange juice is available various places online. Also, if you dislike the idea of going bottled and not fresh, equal parts orange, grapefruit and lime juices mixed together produce a reasonable approximation of Bitter or Sour Orange.


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