Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Paper-thin red onion steeped in lime with chilli and coriander. Tangy, crunchy and bright pink.
Side dish. Good with Peruvian roast chicken, grilled steak or pan-fried fish. Find a main
Equipment: Mixing bowl
Measures and names
Ingredients
- 1 red onion, very thinly sliced
- 2 limes, juiced
- 1 aji amarillo or red chilli, deseeded and finely sliced
- 1 small handful coriander (cilantro), chopped
- 1 tbsp olive oil
- Salt
Method
- Put the onion in a bowl of cold water with a pinch of salt and leave for 10 minutes.
- Drain well and pat dry.
- Toss the onion with the lime juice, chilli, coriander, oil and a pinch of salt, and leave for 10 minutes before serving.
Swaps and tips
Soaking the onion in salted water softens its bite. Use aji amarillo if you can find it. Best eaten on the day it is made.
Easy variations
- Add a diced tomato
- Swap the coriander for flat-leaf parsley
- Add a splash of red wine vinegar with the lime
- Stir in some finely sliced cucumber
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 4 g | 1 g | 3 g | 50 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
