Pickled Red Onions (Cebollas Curtidas)

Simple & easy, these pickled red onions are the perfect condiment to brighten any meal. 

I made these for my Tortas Ahogadas, but you can eat them with pretty much anything. They are tangy with a little bit of crunch. I think they pair best with sandwiches and rice bowls!

I tried to make mine as close to the pickled red onions that Portos serves with their lechon plate. Ive tried many different types of pickled onions, and so far that one has been my favorite. 


It’s a very short list- only 3 ingredients!

  • Red onion- you can use white or yellow onions too. Make sure they are sliced thinly. I like to slice them into rings.

  • Salt

  • Lime juice

  • Optional ingredients- for a little added heat & flavor, you can add some chopped cilantro and/or chili peppers. Dried red chilies or roasted jalapeno/serrano peppers are great!

Pickled Red Onions (Cebollas Curtidas)

Prep Time 5 minutes
Total Time 6 hours


  • 1 large red onion sliced thinly
  • 1 cup lime juice
  • 1 tsp coarse salt


  • 1/4 cup cilantro chopped
  • 1 roasted serrano pepper
  • 2 dried chile de arbol


  • Slice the red onion thinly. I like to cut rings but you can cut whatever shape you'd like.
  • In a clean glass jar, add the onions, lime juice, and salt. Let it sit on the counter for a couple hours and then store in the fridge.
    Optional: Add a roasted serrano pepper and/or dried chili de arbor for some heat, and chopped cilantro.

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Hi, I'm Stella!

I come from a multicultural background, and cooking has been one of the best ways for me to stay connected to my heritage. My recipes are tried and tested, many of them passed down through family. I hope you enjoy these recipes as much as we do!

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