Cold sauces & condiments
Curtido de cebolla y tomate
Curtido de cebolla y tomate · A cold Latin American condiment, particularly Ecuadorian, of thinly sliced red onion and tomato briefly marinated in fresh lime juice with cilantro, salt, and a small amount of oil. It functions as both a standalone table salsa and a reusable flavor base that softens the onion's pungency while preserving its crisp texture and bright acidity.
The formula
2 red onion : 3 tomato : 3 lime-juice : 1 part cilantro : 1 part salt
Volume proportion by count; the lime juice is the acid equal in count to the tomato.
Identity
- Ecuadorian table condiment (acompañante)
- Lime-acid quick pickle, not a true fermented pickle
- Reusable foundational base for salads and composed plates
- Bridge between cebollas encurtidas (plain pickled onion) and a full salsa
- South American counterpart to Peruvian salsa criolla
Ingredients
| Base | Red onion (cebolla colorada), thinly sliced | Sliced paper-thin (knife or mandoline) so the acid penetrates quickly and softens the bite. |
| Base | Ripe tomato, thinly sliced or diced | Adds juiciness, color, and sweet-acidic body; added after the onion pickle so it stays firm. |
| Acid | Fresh lime juice (jugo de limón) | The pickling medium; juice of 2–3 limes depending on sharpness desired. |
| Seasoning | Salt | Used both to draw water from the onions (mellowing step) and for final seasoning. |
| Aromatics | Fresh cilantro, finely chopped | Provides the characteristic herbal lift; added at the end to preserve aroma. |
| Fat | Light oil (olive, avocado, sunflower, or canola) | A small spoonful rounds the acidity and carries flavor; omitted in leaner versions. |
Method
- 1Slice the red onions very thinly and toss with 1 tbsp salt and a splash of lime juice; cover with lukewarm water and rest ~10 minutes.The salt draws out sulfurous compounds and the warm water plus acid begins mellowing the onion's harsh bite.
- 2Rinse the onions thoroughly under cold water and drain well.Removes dissolved harshness and excess surface salt so the final pickle tastes clean, not briny.
- 3Add the remaining lime juice to the drained onions and let rest at least 30 minutes.Acid pickle softens the onion's cell walls and infuses a bright citrus note throughout.
- 4Thinly slice the tomatoes and fold them in along with the chopped cilantro and oil.Tomatoes go in last to keep their structure; cilantro and oil are added off the heat/cold to preserve volatile aromatics.
- 5Taste, adjust salt and lime, and chill briefly before serving.Final seasoning balances the now-mellowed onion against the tomato's sweetness and the acid.
Techniques that matter
Salt-and-warm-water pre-soak of onions
Tames the raw sulfurous pungency that would otherwise dominate a cold pickle.
Two-stage lime marination
Softens and pickles the onion first, then integrates the tomato so it doesn't break down or release excess water into the salsa.
Thin slicing (knife or mandoline)
Maximizes surface area for fast, even acid penetration without cooking.
Variations & derivatives
Curtido with bell pepper, carrot, cucumber, radish, or hot chileEcuador / general Latin America
Vegetables cut into small dice or thin rounds are folded in with the tomato for a more salad-like curtido.
Cebollas encurtidas (plain onion curtido)Ecuador / Andes
The most basic form—onions only in lime and salt, without tomato; the parent preparation of this salsa.
Curtido salad baseEcuadorian home cooking
Add lettuce, avocado, and optionally grilled shrimp to turn the salsa into a main salad.
Curtido for snackingEcuador
Served alongside salchipapas, chifles (plantain chips), patacones/tostones, or tortilla chips.
Used in these dishes
Substitutions
- Red onion (cebolla colorada) → White or yellow onion — Works but loses the mild sweetness and magenta color characteristic of the dish.
- Fresh lime juice → Fresh lemon juice — Acceptable citrus swap; lemon is slightly more floral and less sharp.
- Cilantro → Flat-leaf parsley — Visual substitute but loses the signature herbal note.changes result
- Tomato → Omit entirely — Yields cebollas encurtidas, the parent preparation.
Troubleshooting
Onions still taste harsh or sulfurous
Skipped or shortened the salt/lukewarm-water soak, or onions were sliced too thick → Re-soak sliced onions in salted lukewarm water 10+ min, rinse, and extend the lime-juice rest.
Salsa is watery and dilutes the plate
Tomatoes released their juice, or onions weren't drained after the soak → Drain onions thoroughly and salt-tomato slices briefly in a colander before folding in.
Flavor tastes flat or one-note
Insufficient salt or lime, or oil omitted and acid dominates → Adjust with another pinch of salt and a squeeze of fresh lime; add the small spoonful of oil to round it.
Bitter or metallic aftertaste
Bottled lime juice or over-macerated onion pith → Use only fresh-squeezed lime and remove the onion core before slicing.