Salsa Criolla (Peruvian Onion Relish)

Origin: Peru. A simple relish of thinly sliced red onion, lime juice, cilantro, and sometimes aji amarillo, quickly “cooked” by the acid of the lime juice (similar in principle to ceviche’s citrus-curing).

Flavor Profile: Sharp and tangy from the lime-macerated onion, with a light herbal freshness from cilantro.

Culinary Uses: Topping for ceviche and grilled fish; accompaniment to anticuchos (grilled beef heart skewers) and other Peruvian street food.

Regional Variations: Ecuadorian and Colombian versions of onion-lime relish are closely related, differing mainly in the chili used and whether tomato is added.

Storage: Best fresh; refrigerate no more than a day as the onion continues to soften and lose crunch.