This is an AI-generated image.

Encebollado

Name: Encebollado
Total time: 60 min
Yield: Serves 4
Cuisine: Ecuador
Ingredients: 400g (or bonito) Fresh tuna; 400g Cassava (frozen); 2 Red Onion; 2 Tomato; 1 Green Bell Pepper; 2 cloves Garlic; 1 tsp Cumin powder; 3 tbsp Lime juice; 1 bunch Cilantro; 2 tsp Salt; 2 tbsp Vegetable Oil

Soup

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Tuna and cassava stewed and topped with lime-pickled red onion — Ecuador's national fish soup.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Encebollado is the fish soup considered the national dish of coastal Ecuador: skipjack or tuna is simmered with cassava (yuca), tomato, and cumin and topped with plenty of red onion marinated in lime. It's often eaten for breakfast and is said to cure hangovers. The classic accompaniments are plantain chips or popcorn.

🌆 Where it's eaten: At a breakfast eatery in Guayaquil, people line up behind the steam of a big pot as bowls of soup heaped with red onion arrive one after another with plantain chips.

🥕 Ingredients (serves 4)

Fresh tuna 400g (or bonito)
Cassava (frozen) 400g
Red Onion 2
Tomato 2
Green Bell Pepper 1
Garlic 2 cloves
Cumin powder 1 tsp
Lime juice 3 tbsp
Cilantro 1 bunch
Salt 2 tsp
Vegetable Oil 2 tbsp

👩‍🍳 Instructions

Thinly slice 1 red onion and marinate with lime juice and a little salt.
Heat oil in a pot, sauté the remaining onion, tomato, green pepper, and garlic, chopped, and add the cumin.
Add 1.5L water and the cilantro stems, bring to a boil, add the fish, simmer 10 minutes, then remove and flake.
Cut the cassava into large pieces, add, and simmer 20 minutes until tender.
Return the flaked fish and season with salt.
Ladle into bowls and top with the marinated red onion and chopped cilantro.

← More Ecuador recipes 🗺 Explore another country