Cebollas Encurtidas


Think of these Cebollas Encurtidas as a Mexican twist on a pickled red onions recipe. Try the chilled pickled onion recipe on sandwiches, tacos, or salads.

Cebollas Encurtitas
Prep Time:
15 mins
Chill Time:
2 hrs
Total Time:
2 hrs 15 mins
1-1/2 cups


  • 1 red onion, cut into 1/2-inch-thick slices

  • ¼ cup grapefruit juice

  • 2 tablespoon orange juice

  • 2 tablespoon lime juice

  • 1 teaspoon coarse sea salt or kosher salt

  • 1 teaspoon Mexican oregano or regular oregano, crushed

  • 1 clove garlic, minced

  • ¼ teaspoon cracked black pepper


  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 (per serving)

17 Calories
4g Carbs
Nutrition Facts
Calories 17
% Daily Value *
Sodium 261mg 11%
Total Carbohydrate 4g 1%
Total Sugars 2g
Vitamin C 9.4mg 47%
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 65mg 1%
Folate, total 8.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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