A Peruvian side of crisp onion, lime and chili that wakes up everything it touches. Fresh, tangy and cleanly spicy, it cuts through rich food and lifts criollo dishes with almost unfair ease.
Slice the red onion very thinly and place it in the mixing bowl with the cold water. Swish it around by hand for 30 seconds, then drain thoroughly and shake off the excess water; it should stay firm and crisp, not waterlogged. Meanwhile, thinly slice the ají limo and chop the cilantro.
Return the drained onion to the bowl and add the ají limo, cilantro, lime juice, and salt. Toss gently for 20 to 30 seconds, until all the onion looks glossy and evenly seasoned while staying crisp. Serve immediately.
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