How To Make Red Onion and Tomato Salad

Most Ecuadorean main meals will be served with a small salad, and many times this salad will be a curtido or have some curtido added to it. The most basic form of curtido is a basic onion curtido, it is great nice and fresh, but sometimes it is even better the day after, I usually make a large batch and keep in the fridge, adding it to salads as needed.
This specific curtido of red onion and tomato is usually served as a side for hornado, encebollado de pescado, fritada, menestra con arroz, carne colorada, etc.
Ingredients:
2 small red onions
Juice of 3 limes
1 tablespoon oil (sunflower or canola)
3 tomatoes
1 tablespoon finely chopped cilantro
1 tablespoon salt + more to adjust taste
Preparation:
Cut the onion in half, slice very finely and place in a bowl
Sprinkle with 1 tablespoon salt and let rest for about 10 minutes
Cover the onions with lukewarm water and let rest for another 10 minutes

Rinse and drain the onions
Add the lime juice and the oil, place in the fridge until about 30 minutes before serving
Cut the tomatoes in half and slice very finely
Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
Serving suggestion – for a more complete salad serve with chopped lettuce and avocado slices.