Recipe BookKitchen FoundationsPickles & Preserves

Quick Pickled Red Onion for Ceviche

Name: Quick Pickled Red Onion for Ceviche
Yield: About 300 g
Ingredients: 300 g Red onions, very thinly sliced; 150 ml Fresh lime juice; 50 ml White wine vinegar; 5 g Fine sea salt; 5 g Caster sugar; 10 g Coriander stems; 1 g Orange zest, optional at service

Cipolla rossa marinata al lime

A fast lime pickle for ceviche, bright pink, crisp and lightly aromatic.

Bright pink quick-pickled red onion with lime, vinegar, coriander stems and orange zest.

A fast lime pickle for ceviche, bright pink, crisp and lightly aromatic.

About 300 g

Cook this

Ingredients

Batch

Pickle

Red onions, very thinly sliced300 g
Fresh lime juice150 ml
White wine vinegar50 ml
Fine sea salt5 g
Caster sugar5 g
Coriander stems10 g
Orange zest, optional at service1 g

Method

Rinse the sliced onion briefly in very cold water and drain thoroughly.
Stir the lime juice, vinegar, salt and sugar until dissolved, then add coriander stems.
Add onion and toss well. Refrigerate 15-20 minutes, tossing once halfway through.
Drain before plating and add optional orange zest only at the last moment.

Chef’s notes

Smoked paprika has been removed from the core pickle because it can muddy the clean pink colour and fresh citrus profile.
Use the same day for the brightest colour and crispest texture.

Used in

Yellowtail CevicheCeviche di ricciola

Also in the Recipe Book

Last refined · September 2026