Yucatán pickled red onion (Cebolla morada encurtida)

1. Peel the red onions, halve them and slice into thin half-moons.

2. Pour boiling water over the onion in a bowl and drain after 30 seconds – this takes away some of the sharpness while keeping it crunchy.

3. Wearing gloves, deseed the habanero and cut into very thin strips.

4. Squeeze the juice from the bitter oranges. If you have no bitter oranges, use a mix of 2 parts orange juice and 1 part lime juice.

5. Mix the onion with the habanero strips, crumbled oregano, salt and pepper, pour over the citrus juice, toss and pack into a jar.

6. Leave in the fridge for at least 1 hour, preferably overnight, until the onion turns bright pink. Serve with cochinita pibil, panuchos or tacos.

Tip: It keeps for a week in the fridge – and the longer it stands, the pinker and softer it becomes.