Ingredients

• 1 medium red onion, very thinly sliced
• 2 medium Roma tomatoes, cut into thin wedges or strips
• Juice of 2 limes (plus more to taste)
• 1–2 teaspoons ají amarillo paste, or 1 manzano pepper, finely minced, or 1/4 orange bell pepper plus 1/2 habanero, finely minced
• 1/4 cup chopped cilantro (or flat-leaf parsley)
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/8 teaspoon MSG (optional)

Method

1. Slice the red onion very thinly.

2. Soak the sliced onion in ice water for 10–15 minutes, then drain thoroughly. This removes some of the harsh bite while keeping the onion crisp.

3. Cut the tomato into thin wedges or strips; a mandoline is perfect for this.

4. Mince the aji amarillo, manzano pepper, or substitute peppers.

5. Combine the onion, tomato, pepper, parsley or cilantro, black pepper, salt, and MSG, if using.

6. Add enough lime juice to generously dress the mixture and toss well.

7. Let stand for 10–15 minutes before serving, then taste and adjust with more lime juice, salt, or pepper as needed.

Inspirations

• Salsa Criolla Peruana || Peruvian Onions "Pickled" in Lime Juice