Dish

Escabeche de cebolla

Pickled onion salad

Escabeche de cebolla is made by pickling onions in a mixture of vinegar, olive oil, garlic, and spices. The pickling process can take anywhere from a few hours to a few days, depending on the desired level of sourness. Escabeche de cebolla is a good source of fiber and is believed to have numerous health benefits, including improved digestion and a stronger immune system.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Pickling

Origins and history

Escabeche de cebolla has been a part of Spanish cuisine for centuries. It was originally made as a way to preserve onions for the winter months, but has since become a beloved dish in its own right. It is often served as a tapa or as a side dish with grilled meats or fish.

Dietary considerations

Escabeche de cebolla is naturally vegan and gluten-free, but some store-bought varieties may contain non-vegan ingredients. It is also high in sodium, so those on a low-sodium diet should consume it in moderation.

Variations

There are many variations of escabeche de cebolla, including ones made with different types of vinegar or with the addition of other vegetables.

Presentation and garnishing

Escabeche de cebolla is traditionally served in a small dish or bowl. It is often garnished with parsley or sliced olives.

Tips & Tricks

To make escabeche de cebolla, be sure to use high-quality ingredients and follow the pickling process carefully to avoid spoilage.

Side-dishes

Escabeche de cebolla is often served as a tapa or as a side dish with grilled meats or fish. It can also be used as a condiment for sandwiches or burgers.