This is how you make Cebolla en Escabeche (sometimes called Cebollita), the beautiful, super simple, mild "pickled" red onion they serve at street side taco stands in Mexico.
  1. 1.
    Cut a red onion in half, slice it thin, and put it in a bowl. Pour boiling water to cover the onion. Count to ten, then immediately drain off the water.
    This makes the onions a bit softer and takes a bit of the edge off.
  2. 2.
    Pour 1/2 to 3/4 cup of lime juice over the onions. Add a teaspoon and a half of salt. Toss.
  3. 3.
    Cover and refrigerate for a couple of hours or longer (they'll keep beautifully for a week).
  4. 4.
    Ta da! Cebolla en Escabeche. A 💯 topping for street tacos, fajitas, taco salad, enchiladas, nachos or whatever else sounds good.