Best Peruvian Red Onion Salad Recipes

Peruvian Pickled Onions (Salsa Criolla) image

Provided by Rich Girl 319

Time 1h10m

Yield 4

Number Of Ingredients 11

1 teaspoon sea salt
2 red onions, sliced very thinly into half moons
2 large English cucumbers, halved and sliced very thinly
1 large tomato, halved and thinly sliced
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, sliced into very thin matchsticks, or more to taste
1 tablespoon chopped fresh cilantro
1 ½ teaspoons olive oil
cracked black pepper to taste

Steps:

Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g

Peruvian Red Onion Salad image

Provided by Chef Duch319

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 red onions, sliced in very thin half moons
2 large English cucumbers, halved and sliced very thin
1 large tomatoes, sliced thin halved
1 teaspoon sea salt, and cracked pepper to taste
2 tablespoons rice vinegar
1 -2 jalapeno pepper, sliced into very thin matchsticks (optional)
1 tablespoon parsley (or all of them) or 1 tablespoon basil (or all of them)
2 tablespoons lime juice

Steps:

Preparation:.
1.Soak the onions in salt water for 10 minutes. Drain and let dry.
2. Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
3. Store in refrigerator for up to 2 days.

Nutrition Facts : Calories 54.7, Fat 0.3, SaturatedFat 0.1, Sodium 589.1, Carbohydrate 13, Fiber 2.3, Sugar 6.2, Protein 2

Peruvian Ceviche With Pickled Red Onions image

Provided by threeovens

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 22

1/2 lb red onion, thinly sliced
1/2 cup white vinegar
1/2 teaspoon black pepper, cracked
1/2 teaspoon cumin seed, roughly chopped
1/2 teaspoon dried oregano
2 garlic cloves, sliced
1 tablespoon sugar
3/4 teaspoon salt
1 small beet, trimmed peeled and cut into 8 wedges
1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
1 cup fresh lime juice
1/2 red onion, finely diced
1 aji amarillo chile, seeds removed and minced
1/2-1 jalapeno pepper, seeds removed and finely diced
1/2 inch piece fresh ginger, peeled and grated
1/4 cup extra virgin olive oil
1/2 bunch cilantro, finely chopped
1 1/2 teaspoons aji amarillo chili paste
salt, to taste
plantain chips or tortilla chips, for garnish
1/3 cup pickled red onions, more as desired, for garnish
avocado, sliced for garnish

Steps:

The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
Add the onions and simmer an additional 7 minutes.
Place mixture in a covered container and refrigerate at least one day.
This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
Drain fish, but reserve 1/4 cup of the lime juice.
To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
Chill thoroughly (I chill overnight).
Drain ceviche and season to taste with salt.
Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.