3 C. thinly sliced red onions
1/2 C. coarsely fresh flat-leafed parsley leaves
2 T. olive oil
Peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 C. preserved lemon juice or fresh lemon juice to taste
1 large garlic clove, minced
1/4 tsp. ground coriander
A pinch cayenne, or to taste
Coarse salt to taste

In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.