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Cebollas Encurtidas


Serving size: 1/4cup Yield: 1-1/2 cups
Cebollas Encurtidas
Ingredients
  • 1  red onion, cut into 1/2-inch-thick slices
  • 1/4  cup  grapefruit juice
  • 2  tablespoons  orange juice
  • 2  tablespoons  lime juice
  • 1  teaspoon  coarse sea salt or kosher salt
  • 1  teaspoon  Mexican oregano or regular oregano, crushed
  • 1  clove  garlic, minced
  • 1/4  teaspoon  cracked black pepper
Directions

1. Preheat broiler. Arrange red onion slices on a 15x10x1-inch baking pan. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onion into rings, discarding any large dry blackened pieces.

2. In a medium bowl combine onion, grapefruit juice, orange juice, lime juice, salt, oregano, garlic, and pepper. Cover and chill for at least 2 hours before serving.

Nutrition Facts (Cebollas Encurtidas)
  • cal. (kcal) 17,
  • carb. (g) 4,
  • sugar (g) 2,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 261,
  • Potassium (mg) 65,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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