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Cebollita Curtida

Servings 2 cups
Prep Time 30 mins


  • 1 red onion peeled, finely diced
  • 1 orange
  • 3 limes
  • 1 tsp salt
  • 1 habanero chilli or scotch bonnet chilli
  • ½ tsp dried oregano


  • Dice the onion (picture) then add ½ tsp salt. Mix and leave aside to rest for 10 min.
  • In the meantime squeeze the juice of the orange and limes. Set aside
  • Chop the habanero chilli, if you are adding some.
  • After 10 minutes, rinse the onion with cold water to get rid of the excess of salt.
  • Then add the juice of the orange and lime. Salt, chopped habanero chilli and oregano. Mix and leave aside for 30 minutes before using.
  • Add to tacos, tostadas or any salad.


Store in a tub and place in the fridge for up to 7 days.
Course: salsas
Cuisine: Mexican
Keyword: salsas, mexican food