Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions)

Pour the boiling water over the sliced onions, add 1 teaspoonful kosher salt, stir to mix, and let the onions sit for 20 to 25 minutes.

Drain all the excess liquid and add the rest of the salt (1/2 teaspoon) and lime juice and gently massage as you toss. This will help bring out that beautiful jewel tone of the red onion.

Optional cilantro and chopped tomatoes would be added at this point, and salt adjusted if needed.

Chill for 15 to 20 minutes before serving if you can.

Enjoy! :)