Papas Escabechadas (yucatecan Pickled Potatoes)

Cover the onion with the boiling water and leave to soak for 1 minute. Drain, add salt to taste and stir in the bitter orange juice and chile. Set aside in a nonreactive bowl at room temperature to macerate while you cook the potatoes. Put enough water into a small saucepan to cover the potatoes. Bring the water to a boil, add the potatoes, and cook over medium heat until just tender - about 8 minutes. Drain, let them cool a bit, and peel - adding them while still slightly warm to the onion mixture. Stir in the cilantro and add more salt if necessary. Serve at room temperature. Note: These should be slightly salty. Best when made about 1 hour before serving.