Peruvian red onion salsa criolla

1. Halve the red onions lengthways and slice into paper-thin strips along the grain (pluma).

2. Soak the onion in cold salted water for 10 minutes to take the edge off, then drain well and pat dry with kitchen paper.

3. Whisk the ají amarillo paste with the lime juice, olive oil, salt and pepper.

4. Pour the dressing over the onion and toss.

5. Stir in the roughly chopped coriander.

6. Make it just before serving so it stays crunchy, and serve with roast meat, butifarra, pan con chicharrón or beans.

Tip: In Peru salsa criolla is on almost every plate – the crunchy, tangy onion refreshes rich, fried dishes.