Ecuadorian Ceviche Pickle with Red Onion

Name: Ecuadorian Ceviche Pickle with Red Onion
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Ecuadorian
Ingredients: 1 large (about 10 oz) (280 g) red onion, halved, thinly sliced into half-moons; ¾ cup (180 ml) fresh lime juice, freshly squeezed; 1 teaspoon (6 g) fine sea salt; ½ cup (15 g) fresh cilantro, loosely packed, finely chopped; ½ teaspoon (1 g) ground cumin; 1 small (about 1 oz) (28 g) red chili pepper, seeded, minced (optional); 1 clove (3 g) garlic cloves, minced (optional)

From the MyKitchenBank Kitchen

A bright, tangy acid-cured pickle inspired by Ecuadorian ceviche traditions. Thinly sliced red onions are cured in fresh lime juice with cilantro, cumin, and a hint of chili heat, creating a crisp condiment with balanced acidity and subtle spice. Serve alongside seafood, grilled meats, or rice dishes, or enjoy as a refreshing side that keeps for weeks in the refrigerator.

Prep: 15 min
Cook: —
Wait: 45 min
Total: 1 hr
Makes: About 2 cups (480 ml)

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Steps

Before you start

Use fresh limes for best flavor—avoid bottled lime juice
Have all ingredients prepped and measured before you start
Use a sharp knife to slice onions thinly and evenly

1
Prepare the onions
- Slice the halved red onion thinly into half-moons, about 1/8 inch (3 mm) thick.
- Aim for uniform slices so they cure evenly.
- Place the sliced onions in a large glass bowl or mason jar.
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Ready when: Onions are sliced uniformly into thin, even half-moons
Tip: A mandoline slicer produces the most uniform slices, but a sharp knife works well if you slice carefully
2
Make the curing liquid
- In the same bowl with the onions, add the fresh lime juice, fine sea salt, ground cumin, cilantro, and minced red chili (if using).
- Stir well to combine and ensure the salt dissolves into the lime juice.
- The liquid should taste bright, salty, and balanced—not aggressively sour.
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Ready when: Salt dissolves completely and ingredients are evenly distributed
Tip: Taste the liquid before adding the onions; adjust salt or lime juice to your preference, as this sets the flavor for the entire batch
3
Cure the onions
- Toss the onions to coat thoroughly in the curing liquid.
- Cover the bowl or jar and let sit at room temperature for at least 45 minutes.
- During the first 15 minutes, give the mixture a stir or two to ensure all onion slices are submerged and in contact with the acidic liquid.
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Ready when: Onions turn a deep pink or magenta and become slightly translucent and tender
Tip: After the first 15 minutes, the onions will begin to lose their harsh raw bite and develop a softer, pickled texture—this is the desired result
4
Optional garlic finish
- If using garlic, stir in the minced garlic clove just before serving or storing.
- This keeps the garlic flavor bright and fresh rather than becoming soft and muted during storage.
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Ready when: Garlic is evenly distributed throughout
Tip: Garlic can be added fresh when serving instead of during curing if you prefer a more pronounced raw garlic flavor

Good to know

Tips

The red onion will turn a striking magenta or pink as it cures—this is the lime juice reacting with the anthocyanin pigments in the skin and is completely normal
For a smoother, less harsh texture, blanch the sliced onions in boiling water for 1 minute, drain, and cool before curing; this softens them slightly and mellows their bite
Serve alongside grilled seafood, fish ceviche, or as a bright condiment on tacos, tostadas, or rice bowls—the acidity cuts through rich foods beautifully
If you prefer less acidity for eating straight, drain the onions in a fine-mesh strainer before serving and reserve the flavorful liquid as a dressing for salads or cocktails

Make ahead

Prepare up to 1 week ahead and store in the refrigerator. The pickle will keep for 3 weeks when stored in an airtight jar. The flavor deepens and mellows slightly over the first few days, making it excellent for batch preparing ahead of gatherings.

Storage & reheating

Room temperature: up to 2 hours (best served fresh or shortly after curing). Refrigerator: up to 3 weeks in an airtight glass jar or covered bowl. Freezer: not recommended; freezing damages the texture of the onions. To serve, simply spoon directly from the jar, or drain and reserve the liquid separately if you prefer less acidic onions on the plate.

Substitutions

fresh cilantro → flat-leaf parsley or fresh mint. Cilantro provides authentic Ecuadorian flavor, but parsley offers a milder herb note, and mint adds a fresh brightness if cilantro is unavailable or disliked
fresh lime juice → white vinegar (use 1/2 cup / 120 ml vinegar plus 1/4 cup / 60 ml water). Lime juice is essential to the recipe's character, but white vinegar creates a sharper, more traditional pickled onion if limes are unavailable
red chili pepper → pinch of cayenne pepper or hot sauce to taste. For heat without fresh chili texture, use 1/8 teaspoon cayenne or a splash of your favorite hot sauce
red onion → sweet or yellow onion (adjust salt slightly as sweet onions release more juice). Red onion provides the authentic color and mild flavor; sweet onions work but will be noticeably sweeter and require slightly less salt