Cebollas Encurtidas (Ecuadorian Pickled Red Onions) - cooking recipe

Ingredients

2 red onions, thinly sliced
4 limes, juice only
salt and pepper

Preparation

Put the onions in a bowl and pour boiling water over them to cover.
Let stand for 15 minutes, then drain and rinse the onions with cool water.
Mix the onions with the lime juice, salt and pepper.
Refrigerate for at least 3 hours before using.
Will keep for 2 or 3 days.