Serves: Makes 6 servings
- 1 large or 2 medium red onions, about 1 pound total
- ½cup fresh orange juice
- ¼ cup fresh lime juice
- 1½ teaspoons kosher or sea salt
- 1 teaspoon dried Mexican oregano
- ½ teaspoon coarsely cracked black pepper
Procedures:In just one hour, these quickly made pickles develop an all-over rosy hue. They are the ever-present condiment in Yucatecan restaurants and homes, adding a tangy crunch to tacos and tostadas. Serve them with grilled skirt steak, sliced avocado, and a stack of warmed corn tortillas, or offer with sandwiches in place of a dill pickle.
- Trim the ends of the onion and cut in half through the stem end. Peel each half and cut away the core. Put each half, cut side down, on a cutting board and slice thinly, cutting from stem end to root end (not crosswise). Put the slices in a heatproof bowl.
- Fill a tea kettle with water and bring to a boil. Pour the hot water over the onions and let stand for 1 minute, then drain in a sieve and immediately run under cold running water to cool. Drain well. Transfer the onions to a nonreactive bowl.
- Add the orange juice, lime juice, salt, and oregano to the bowl, crumbling the herb between your fingers as you add it. Add the pepper and toss the onion slices to distribute the seasonings. Cover and let stand for at least 1 hour before using, stirring once or twice. For longer keeping, cover and refrigerate for up to 2 weeks.