Explore the lively world of cebolla ensalada. It’s a traditional Latin American onion salad. It adds zesty flavors to your meals. This Ecuadorian dish turns simple ingredients into a tasty side dish.
The cebolla ensalada recipe is a key part of Latin American food. It mixes tangy and savory tastes well. Red onions are the main ingredient, making it a crisp and refreshing side dish.
This salad started in Ecuador but is loved everywhere in Latin America. It’s easy to make and lets you try new things. Yet, it keeps the dish’s true flavor.
Key Takeaways
- Quick and easy preparation in just 10-15 minutes
- Red onions are the preferred base ingredient
- Versatile side dish for multiple cuisines
- Low-calorie option with approximately 50 calories per serving
- Enhances flavor of grilled meats and seafood
- Packed with nutritional benefits from onions and lime juice
Understanding Cebolla Ensalada: A Traditional Latin American Dish
Cebolla ensalada is a bright spot in Latin American food. It shows the long history of cooking in the region. This onion salad is loved in Ecuador and other places.
https://www.youtube.com/watch?v=DX6FsVTiJOI
Origins and Cultural Significance
The onion salad comes from old cooking ways in South America. It became a favorite side dish. It adds a cool taste to big, meaty meals. Traditional recipes show how cooks made magic with simple things.
Essential Ingredients Overview
- Red onions (primary ingredient)
- Fresh cilantro
- Lime juice
- Salt
- Optional herbs and spices
The ingredients for cebolla ensalada are chosen for their taste. They make the dish bright and tasty. Using fresh stuff is key.
Health Benefits and Nutritional Value
| Nutrient | Amount per Serving |
|---|---|
| Calories | 25-30 kcal |
| Vitamin C | 15-20 mg |
| Fiber | 1-2 g |
Cebolla ensalada is good for you. It’s low in calories and full of vitamin C. It’s also good for your stomach. The mix of onions and citrus makes it a healthy side dish.
“In every slice of onion, there’s a story of tradition and flavor waiting to be told.” – Latin American Culinary Experts
Perfect Ingredients Selection and Preparation
Choosing the right ingredients is key for a great cebolla ensalada. Red onions are the top pick. They taste milder and look bright, making the dish tasty and pretty.
To get onions ready for cebolla ensalada, you need a smart plan. Chefs say to cut onions thin and soak them in cold water. This makes them less sharp but still crunchy.
- Slice onions thinly using a sharp knife
- Soak sliced onions in cold water for 10-15 minutes
- Drain and pat dry before adding to the salad
But onions are just the start. A top cebolla ensalada also includes other foods. These add more taste and health benefits.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Red Onions | 1 large | Primary flavor base |
| Lime Juice | 2 tbsp | Adds brightness |
| Olive Oil | 2 tbsp | Provides healthy fats |
| Fresh Cilantro | 1/4 cup | Adds fresh herbal notes |
“The secret to a great cebolla ensalada lies in the quality of ingredients and careful preparation.” – Latin American Culinary Expert
Pro Tip: Always use extra virgin olive oil and freshly squeezed lime juice. They give the best taste and color.
Cebolla Ensalada Recipe: Step-by-Step Instructions
Making the perfect cebolla ensalada needs care and love for fresh food. This salad from Latin America is easy to make. It has bold tastes that will change how you cook.
Proper Onion Slicing Techniques
Learning to slice onions right is key for cebolla ensalada. Choose 2 big red onions for their sweetness and color. Use a sharp knife to make very thin slices. This lets the marinade soak in well.
- Slice onions as thin as possible for optimal texture
- Soak sliced onions in cold water for 5-10 minutes to reduce sharpness
- Pat dry with paper towels before marinating
Making the Perfect Marinade
A great marinade for onion salad is all about the right mix. Mix 1/3 cup of fresh lime juice with 2 tablespoons of extra virgin olive oil. Add 1/4 teaspoon of ground cumin and 1 teaspoon of sea salt to it.
| Ingredient | Quantity |
|---|---|
| Fresh Lime Juice | 1/3 cup |
| Olive Oil | 2 tablespoons |
| Ground Cumin | 1/4 teaspoon |
| Sea Salt | 1 teaspoon |
Mixing and Marinating Process
Marinating onions brings out deep flavors. Mix the onions with the marinade gently. Make sure each slice is coated well. Let it marinate for 15-30 minutes.
Pro tip: Refrigerate the salad for up to 30 minutes to allow flavors to fully develop and meld together.
You can add chopped cilantro or thin red chili slices for more taste. This salad makes 4-6 servings. It keeps well in the fridge for 3-4 days.
Serving Suggestions and Variations
Cebolla ensalada is very versatile in Latin American food. It makes simple meals lively and fun. Try it with classic street tacos or grilled meats for a refreshing twist.
There are many ways to make cebolla ensalada, depending on where you are. In Mexico, they add orange juice and oregano. In the Caribbean, they use bell peppers and coconut vinegar. Adding diced avocado or tomatoes makes it more filling and nutritious.
Feel free to add chili flakes for spice or fresh cilantro for a personal touch. It’s quick to make, perfect for any day. Just two medium red onions can make a big difference in your meal.
Looking for more ideas? Check out the molcajete recipe. It’s a great way to use cebolla ensalada in traditional Latin American dishes. It’s perfect for any meal, big or small.