Pickled red onions are inseparable from cochinita pibil in Yucatán. The acid and sharpness cut through the rich, fatty pork. They're also one of the easiest things you'll make — thinly sliced red onion, lime juice, and salt. No heat, no cooking. Thirty minutes and they're transformed: the lime turns them pink, the sharpness mellows, and they become the perfect foil for the richness of everything else on the taco.
How it's made
The Method
The acid in the lime juice (citric acid) denatures the proteins on the surface of the onion, softening the harsh bite and turning them a vivid pink through a reaction with the anthocyanins in the red onion. This is the same process as ceviche — acid 'cooking' without heat. Thirty minutes is enough. An hour is better. Overnight in the fridge produces a more thoroughly pickled result.
- Slice the red onion as thin as you can — paper thin if possible. A mandoline is ideal; a sharp knife and patience works.
- Place in a bowl. Add a generous pinch of salt and squeeze 4–5 limes over them.
- Toss to coat. The onions should be mostly submerged in lime juice.
- Optional: add a pinch of dried Mexican oregano and a slice of habanero for heat.
- Let sit at room temperature for at least 30 minutes. They'll turn pink and soften slightly.
- Taste before serving — they should be tart, salty, still with a little bite. Adjust salt or lime as needed.
- Store covered in the fridge for up to a week. They get better as they sit.
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