Pickled Red Onions

Instructions

1. 1

   Place the onion slices in a bowl and cover with boiling water. Let rest for 5 minutes. Strain and transfer to paper towels. Pat dry.

2. 2

   Set aside 1/4 cup (45 g) of the pomegranate seeds in a second bowl.

3. 3

   In a third bowl, gently crush the remaining pomegranate seeds with the back of a spoon. Strain the juice onto the reserved pomegranate seeds and discard the crushed ones.

4. 4

   Add the onions, olive oil and lime juice, season with salt and pepper, and stir to combine.