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Salsa Criolla

Peru

Salsa criolla, meaning 'creole sauce', is the onion topping found on countless Peruvian dishes. The word 'criollo' refers to the blend of Spanish and Peruvian traditions.

A sharp, zesty Peruvian onion relish with lime, chilli and coriander. The topping for ceviche, grilled meats and rice dishes.

Authentic Peru Salsa Criolla recipe
Prep
15 mins
Cook
0 mins
Difficulty
Easy
Calories
30 kcal
Serves
6
Calories are an estimate based on ingredients used

Ingredients

2red onions, very thinly sliced
2limes, juiced
1ají limo or red chilli, finely chopped
1 small bunchfresh coriander, chopped
1 tbspolive oil
1/2 tspsalt

Method

1

Soak the sliced onions in cold salted water for 10 minutes, then drain and rinse. This removes the raw sharpness.

2

Combine the onions with the chilli and coriander.

3

Add the lime juice, oil and salt and toss.

4

Leave for 10 minutes and serve on ceviche, anticuchos or with rice.

Chef's Tip

Slice the onion as thin as you can. Rinsing it in cold water keeps it crisp and mild.

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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.
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