Mexican Pickled Onions-Cebollas Curtidas, Perfect Side for Tacos

Simple Onion becomes Brilliant in Cebollas Curtidas

The ways in which simple foods take on a magic every day in Mexico are truly endless. I first tried Cebollas Curtidas at a street taco stand in Torreon Coahuila & was so overwhelmed by the street tacos that I just knew every single part of that experience was grand.  It was later when I saw the colorful onions again & knew I had never tasted onions quite like the Mexican Pickled Onions. They were sweet, spicy & altogether unexpected. In the Yucatan they use oregano &  chilis habanero in these onions. I suspect that the jalapeno addition may be more of a Northern Mexico style but the citrus juice makes these onions a side dish to be remembered. I have also heard these are a menu item all through Latin America from Guatemala to Ecuador. 

Cebollas Curtidas, Mexican Pickled Onions
2 medium red onions, thinly sliced (approx. 4-5 cups)
1/2 cup freshly squeezed lime juice (4 med. limes)
2/3 cup freshly squeezed orange or grapefruit juice (5 med. oranges or 2 med. grapefruit)

Don't forget to use non metal containers

1/3 cup of white wine vinegar
1 tablespoon granulated sugar
1 teaspoon sea salt
2-3 cloves of garlic, peeled & halved
1 jalapeño pepper, seeds removed & very thinly sliced into rings

Directions:
1. Bring a small pot of water to a boil over high heat. Add onions and blanch for about 15 seconds. Drain well and set aside.
2. Combine lime juice, orange juice, sugar, and salt in a large nonreactive bowl, and stir until sugar is dissolved. Add blanched onion slices and jalapeño, and stir to coat thoroughly. Cover and refrigerate at least 1 hour before serving. **the brine can also be seasoned with peppercorns & bay leaves.

Cebollas Curtidas are perfect for Shrimp or Veggie Tacos

 We enjoyed the Mexican Pickled Onions with Shrimp Tacos this weekend but the onions are delicious over any taco which has fresh roasted meats or veggies.  I first tried them on Potato Tacos.

Shrimp Tacos

1 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
1 pound large shrimp, shelled and deveined
Salt and freshly ground black pepper
1 teaspoon minced green onion
1 liberal dash of cholula hot sauce or favorite sauce
1 each red bell pepper, green bell pepper chopped
8 corn tortillas, warmed

Saute garlic, bell pepper 2 min over medium heat, add shrimp, season with salt, pepper & hot sauce. Serve immediately with Pineapple, Cebollas, Curtidas, Avocado, shredded Radish & Cilantro (also

cheese if you please). Enjoy & Buen Provecho!

*Blanch the Onions for 15 seconds to keep the color & crisp quality.