Serve this recipe with Pescado Tikin Xik.
- Yield: Makes 2 cups
Source: Martha Stewart Living, February 2003
- 2 red onions, very thinly sliced
- 1 teaspoon whole peppercorns, lightly crushed
- 1 teaspoon allspice berries, lightly crushed
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1/4 cup white vinegar
- 1/4 cup freshly squeezed lime juice
In a large bowl, toss together all ingredients. Refrigerate overnight, covered with plastic wrap, before serving.