Perfect cebolla ensalada recipe

There’s something magical about the simplicity of a cebolla ensalada recipe that takes me back to sunny afternoons at my abuela’s kitchen table. The crisp, tangy onions paired with fresh, vibrant ingredients always felt like a celebration of flavor in every bite.

This recipe is my go-to for busy weeknights or last-minute gatherings—it’s quick, easy, and never fails to impress. Whether you’re craving a light side dish or a refreshing addition to your meal, this cebolla ensalada is a burst of freshness you’ll want to make again and again. Let’s dive in!

Ingredients

Here’s everything you’ll need to make this delicious pickled onion salad:

For the Pickled Onion and Tomato Salad:

• 1 large red onion, thinly sliced
• 2 large tomatoes, thinly sliced
• 1-2 hot peppers (optional, for spice), thinly sliced
• ½ cup fresh lime juice (about 4-5 limes)
• 2 tbsp white vinegar
• 1 tsp salt, or to taste
• 1 tsp sugar (optional, to balance acidity)
• ¼ cup chopped cilantro (optional, for garnish)

Step-by-Step Instructions

Follow these simple steps to create the perfect cebolla ensalada recipe:

Step 1: Prepare the Vegetables

• Thinly slice the red onion, tomatoes, and hot peppers (if using).
• Place the sliced onions in a bowl of cold water for 5-10 minutes to reduce their sharpness. Drain and set aside.

Step 2: Make the Pickling Mixture

• In a large mixing bowl, combine the lime juice, white vinegar, salt, and sugar (if using). Stir until the salt and sugar dissolve completely.

Step 3: Combine and Marinate

• Add the drained red onions, sliced tomatoes, and hot peppers to the pickling mixture.
• Toss everything together until well-coated.

• Let the salad marinate for at least 15-20 minutes at room temperature, or refrigerate for up to 1 hour for a more intense flavor.

Step 4: Serve and Garnish

• Transfer the salad to a serving dish.
• Sprinkle with chopped cilantro (if using) for a fresh, vibrant finish.
• Serve as a side dish or topping for grilled meats, tacos, or seafood.

Ingredient Insights

Here are some tips to help you select the best ingredients and make substitutions if needed:

1. Red Onions

• Selection: Choose firm, shiny red onions with dry, papery skins. Avoid onions with soft spots or sprouts.
• Tip: Soaking the sliced onions in cold water

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Quick & Easy Cebolla Ensalada Recipe: Flavor in Minutes!

Meta Description: Discover this quick cebolla ensalada recipe! Easy to make, bursting with flavor, and perfect for any meal. Try it today!

There’s something magical about the simplicity of a cebolla ensalada recipe that takes me back to sunny afternoons at my abuela’s kitchen table. The crisp, tangy onions paired with fresh, vibrant ingredients always felt like a celebration of flavor in every bite. This recipe is my go-to for busy weeknights or last-minute gatherings—it’s quick, easy, and never fails to impress. Whether you’re craving a light side dish or a refreshing addition to your meal, this cebolla ensalada is a burst of freshness you’ll want to make again and again. Let’s dive in!

Ingredients

Here’s everything you’ll need to make this delicious pickled onion salad:

• 1 large red onion, thinly sliced
• 2 large tomatoes, thinly sliced
• 1-2 hot peppers (optional, for spice), thinly sliced
• ½ cup fresh lime juice (about 4-5 limes)
• 2 tbsp white vinegar
• 1 tsp salt, or to taste
• 1 tsp sugar (optional, to balance acidity)
• ¼ cup chopped cilantro (optional, for garnish)

Step-by-Step Instructions

Follow these simple steps to create the perfect cebolla ensalada recipe:

Step 1: Prepare the Vegetables

1. Thinly slice the red onion, tomatoes, and hot peppers (if using).
2. Place the sliced onions in a bowl of cold water for 5-10 minutes to reduce their sharpness. Drain and set aside.

Step 2: Make the Pickling Mixture

1. In a large mixing bowl, combine the lime juice, white vinegar, salt, and sugar (if using). Stir until the salt and sugar dissolve completely.

Step 3: Combine and Marinate

1. Add the drained red onions, sliced tomatoes, and hot peppers to the pickling mixture.
2. Toss everything together until well-coated.
3. Let the salad marinate for at least 15-20 minutes at room temperature, or refrigerate for up to 1 hour for a more intense flavor.

Step 4: Serve and Garnish

1. Transfer the salad to a serving dish.
2. Sprinkle with chopped cilantro (if using) for a fresh, vibrant finish.
3. Serve as a side dish or topping for grilled meats, tacos, or seafood.

Ingredient Insights

Here are some tips to help you select the best ingredients and make substitutions if needed:

1. Red Onions

• Selection: Choose firm, shiny red onions with dry, papery skins. Avoid onions with soft spots or sprouts.
• Tip: Soaking the sliced onions in cold water reduces their sharpness, making them milder and more enjoyable.
• Substitution: Shallots or white onions can work, though the flavor will be slightly different.

2. Tomatoes

• Selection: Opt for ripe, firm tomatoes with a deep red color and no bruises. Heirloom or vine-ripened tomatoes add extra flavor.
• Tip: Remove some seeds and pulp to prevent the salad from becoming watery.
• Substitution: Cherry or grape tomatoes can be used for a sweeter, bite-sized variation.

3. Hot Peppers (Optional)

• Selection: Choose fresh, firm peppers like jalapeños or serranos. Look for vibrant green or red skin without wrinkles.
• Tip: Remove the seeds and membranes for a milder heat.
• Substitution: Use pickled jalapeños or chili flakes for a smokier flavor.

4. Lime Juice

• Selection: Use fresh limes for the best flavor. Roll them on the counter before juicing to maximize yield.
• Tip: Bottled lime juice can work in a pinch, but fresh is always preferred.
• Substitution: Lemon juice can be used, though it will slightly alter the flavor profile.

Tips and FAQs

Tips for Success

• Soak the onions to reduce sharpness.
• Use fresh lime juice and ripe tomatoes for the best flavor.
• Adjust the spice level by adding or removing hot pepper seeds.
• Marinate longer for a more intense flavor.
• Serve chilled for maximum freshness.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes! This salad can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: What can I substitute for red onions?
A: Shallots or white onions can be used, though the flavor will be slightly different.

Q: How do I prevent the salad from becoming too watery?
A: Remove some of the seeds and pulp from the tomatoes before slicing.

Q: Can I add other vegetables?
A: Yes! Avocado, cucumber, or bell peppers make great additions.

Q: Is this recipe vegan-friendly?
A: Yes, this cebolla ensalada recipe is naturally vegan.

Share with others

This cebolla ensalada recipe is more than just a dish—it’s a celebration of fresh, vibrant flavors that bring a touch of brightness to any meal. Whether you’re serving it as a side, a topping, or enjoying it on its own, it’s sure to become a favorite in your kitchen. We’d love to hear how it turned out for you! Leave a comment below with your thoughts, rate the recipe, or share your creation on social media and tag us. Don’t forget to save this cebolla ensalada recipe for your next gathering—it’s a crowd-pleaser you’ll want to make again and again. Happy cooking!

Seasonal Suggestion

This cebolla ensalada recipe is perfect for summer barbecues, picnics, or as a refreshing side for holiday feasts. Try it at your next family gathering or potluck—it’s guaranteed to be a hit!