Ingredients

• 2 small red onions
• Juice of 3 limes
• 1 tablespoon oil (light olive oil or avocado oil)
• 4 large heirloom tomatoes (we like to mix heirloom varieties for the color)
• 1 tablespoon finely chopped cilantro
• 1 tablespoon salt + more to adjust taste

Procedure

1. Slice the red onions very thinly using a sharp knife or a mandoline slicer. Sprinkle with 1 tablespoon salt and rub into the onions. Cover the onions with cold water and rinse well until the salt is removed. If the onions are very strong, let them rest in the water for 5-10 minutes.
2. Drain the onions and place in a bowl, add the lime juice and a sprinkle of salt, and let rest until the onions start to turn pinkish, about 5-10 minutes.
3. Thinly slice or dice the tomatoes and add to the onion curtido mix. Add the oil and the chopped cilantro. Mix well, taste and add additional salt to taste if needed.

Notes
Curtido variations can also include thinly sliced carrots, bell peppers, cucumbers, radishes, etc. To turn this curtido into a complete salad, serve over chopped lettuce or salad greens and add avocado slices.