Quick Pickled Red Onion for Ceviche
Back to Yellowtail CevicheCooking
Step 1 of 4
Method
1 of 4
Rinse the sliced onion briefly in very cold water and drain thoroughly.
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What you are cooking with
Pickle
- 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