Bright, tangy, and packed with fresh flavor, this Tomato and Onion Curtido is one of those side dishes that instantly lifts any meal. It’s quick to whip up, incredibly versatile, and a staple in Ecuadorian kitchens!
What is tomato and onion curtido?
The word "curtido" refers to a quick-pickled vegetable relish or salad. It typically includes onions marinated in citrus juice (like lime or orange) and is often mixed with other fresh ingredients. When you hear about curtido, you might think about the Salvadoran cabbage salad, which is a delicious curtido. This curtido, however, is made with tomatoes, onion, cilantro and lime. While curtido varies across Latin America, this tomato version is a classic in Ecuador!
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Ingredients
You just need a handful of ingredients to make this Ecuadorian tomato and onion curtido recipe. Here's what you'll need:
- Red Onion: Finely diced or thinly sliced. Red onions are traditional for their color and sharper flavor.
- Lime: Use freshly squeezed lime juice for the best flavor. The acidity is key to "pickling" the onion.
- Kosher Salt: Kosher salt is a coarse salt. If you’re using table salt, reduce to 1 teaspoon and adjust to taste.
- Tomatoes: Use three roma tomatoes or two larger tomatoes, diced small. Choose ripe but firm tomatoes for the best texture!
- Olive Oil: Adds body and smooths out the acidity.
- Cilantro: Adds an herbal brightness. Feel free to use more if you're a cilantro fan! If you don't like cilantro, omit it or use parsley instead.
See recipe card for quantities.
How to Make Tomato and Onion Curtido Salad
- Rinse the Onion: Dice the red onion into very small cubes (or thin slices if you prefer). Rinse under cold water in a fine mesh sieve, and place in a small mixing bowl.
- Add Lime Juice & Salt: Juice the limes on top of the onions. Mix with the salt and allow the onions to sit for about 5 minutes to pickle a bit.
- Add Tomatoes: Dice the tomatoes into small cubes while the onions are marinating. After the onions turn a little pink, you can add the tomatoes to the mixing bowl with the onions. Top with olive oil, chopped cilantro and stir.
- Taste & Serve: Taste test- this is important! If too salty, add more lime. If too tangy, add more salt and a dash more olive oil to round out the flavors. Serve and enjoy!
Hint: Rinsing the red onion in cold water and letting it sit first in the lime juice will take away some of it's bite. However, this step isn't totally necessary. If you are in a hurry, just toss it all together in a bowl!
Tips for Success
- Let the onions sit in lime juice at least 5 minutes to soften and pickle properly if you have the time! This quick marinating time makes a big difference in taste and texture.
- Use ripe but firm tomatoes to avoid sogginess. Soft or overripe tomatoes will break down too much and make the salad watery with less texture.
- Always taste and adjust—lime, salt, and oil are the balancing trio. A small tweak in any direction can help get the flavor just right!
Recipe Variations
- Add cucumber: Thinly sliced cucumber adds crunch and freshness.
- Avocado chunks: Stir in just before serving for creaminess.
- Spice: Add thinly sliced jalapeño or a dash of hot sauce.
- No cilantro? Try parsley or a mix of parsley and green onion.
Storage
Store any leftovers of this tomato curtido salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, but the tomatoes may release more liquid over time—just give it a stir before serving.
Serving Suggestions
This tomato and onion curtido is a flexible side that works beautifully with lots of Ecuadorian main dishes. It is quite flavorful, so it goes well with savory dishes that need a balance. Here are some of my favorite ways to serve it:
- On top of arroz con camarones (Ecuadorian shrimp rice)
- On the side of rice with menestra de frijoles (Ecuadorian beans)
- Spooned on top of cast iron chicken breast
- In place of the salsa on ground beef taco bowls
- With roasted pernil style pork loin
Frequently Asked Questions
Yes! Tomato onion curtido is even better after it’s had time to marinate, so feel free to make it up to 24 hours ahead of time.
You can, but lime juice is more traditional and gives a brighter flavor. If you only have lemons on hand, feel free to use them and don't go to the store just for limes!
More Recipes to Try
Tomato and Onion Curtido aka Ecuadorian Tomato Salad
Ingredients
- 1 red onion finely diced or cut into thin slices
- 2-3 limes fresh lime juice is preferred
- 1 ½ teaspoon kosher salt If you are using table salt, start with just 1 teaspoon and add more to taste.
- 3 roma tomatoes or two larger tomatoes, finely diced
- 1 tablespoon olive oil
- a few sprigs of cilantro chopped
Instructions
- Dice the red onion into very small cubes (or thin slices if you prefer). Rinse under cold water in a fine mesh sieve, and place in a small mixing bowl.1 red onion
- Juice the limes on top of the onions. Mix with the salt and allow the onions to sit for about 5 minutes to pickle a bit.2-3 limes, 1 ½ teaspoon kosher salt
- Dice the tomatoes into small cubes while the onions are marinating. After the onions turn a little pink, you can add the tomatoes to the mixing bowl with the onions. Top with olive oil, chopped cilantro and stir.3 roma tomatoes, 1 tablespoon olive oil, a few sprigs of cilantro
- Taste test- this is important! If too salty, add more lime. If too tangy, add more salt and a dash more olive oil to round out the flavors. Serve and enjoy!
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