Onion Ceviche as an Addition to the Main Course
by Editorial Staff
Autumn is a great time! But do not forget about our health, and we continue to replenish the body with phytoncides to avoid colds and viruses. The recipe is very simple, easy, and fast! Suitable as an alternative to a salad for main courses, especially for meat (steaks, chops).
Ingredients
- turnip onion – 1 large head
- chopped parsley – 1.5 tablespoons
- vinegar 9% – 2 tablespoon.
Directions
- I do everything “by eye”, so the number of ingredients can be changed to taste. I had a red bow this time. But more often we do it with ordinary white. Not a bit worse. And also delicious!
- Cut the onion into half rings. If the onion is white, then it is thinner, because it is more vigorous.
- Chop greens (parsley) with a knife. And mix with onions.
- Pour everything with vinegar, stir, let stand for 10-15 minutes, stirring occasionally.
Then drain the excess liquid, and you can use it))
You can take any vinegar and 6%, and - apple cider. In this case, I diluted the vinegar essence according to the instructions to 6%.
Enjoy your meal!
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