Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Pickled Red Onions Recipe
    Lost? Site Map

    Mexican Pickled Red Onions

    Mexican Pickled Red Onions. Photo by Jostlori

    1/1 Photo of Mexican Pickled Red Onions

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    cheflucy's Note:

    -- From "Mexico One Plate at a Time" by Rick Bayless. Onions may be made several days ahead of time and refrigerated until ready to use.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 10-12



    Units: US | Metric


    1. 1
      Combine lime and orange juices in a small bowl and set aside.
    2. 2
      Place the onions in a non-aluminum bowl. Pour boiling water over them and wait 10 seconds, then pour the onions into a strainer.
    3. 3
      Return the drained onions to the bowl, pour on the citrus juices and stir in salt. Cover and set aside until serving time. Just before serving, drain onions and set out in serving bowl.

    Ratings & Reviews:

    • on December 14, 2012


      These are awesome! Have had these pickled onions many, many times on trips to the Yucatan. Of all the recipes I've tried so far, these are by far the best. I have Rick Bayless' "Mexican Kitchen" cookbook which has a different recipe, but this one beats it. Using orange and lime juice is what makes this different than the ones that use simply lime juice or simply cider vinegar. Here in Costa Rica, it's difficult to find limes, so I used a sour green orange called a Mandarina. In spite of being very sour, it imparts a mandarin orange sort of flavor that was really really good. If you like pickled onions, you have to try these! I think I ate half a cup before they even cooled off! Oh, have to fess up that I added a bit of oregano and some whole peppercorns - which show up in the picture.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2007


      Thank you for sharing this! When in Merida they tasted just like this. T.J.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Pickled Red Onions

    Serving Size: 1 (78 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 33.5
    Calories from Fat 0
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 351.4 mg
    Total Carbohydrate 8.6 g
    Dietary Fiber 0.9 g
    Sugars 3.8 g
    Protein 0.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes