Ecuadorian Curtido

 

     This is Ecuador's version of curtido, which is nothing like the el Salvadorian recipe featured a few years ago. Both are delicious. 

1 large red onion, sliced thin

6 campari tomatoes, sliced into wedges

1 tbsp. salt

1 lime

1 Tbsp. olive oil

1 Tbsp. fresh cilantro, chopped

1 Tbsp. salt + 1/2 tsp. salt

     Slice the onion paper-thin and add the tablespoon of salt. Rub with your hands to work the salt into the onions. this helps break down the onions some. Add several ice cubes and cold water and allow to sit for 10 minutes. Strain the liquid and squeeze the onions to remove as much moisture as possible. Taste, if the salt is gone add 1/2 a teaspoon, or to taste, back to the onions. 

     Add the tomatoes, fresh squeeze of the limes, oil, cilantro, and salt to taste.