About this Dish
A tangy fish and cassava soup smothered in pickled red onion.
History & Origin
Considered Ecuador's unofficial national dish and hangover cure, encebollado is sold from coastal street stalls, often eaten with fried plantain and popcorn on the side.
IngredientsServes 3
🐟Albacore or yellowfin tuna, 700g cut into chunks
🥔Yuca (cassava), 500g peeled and cut into chunks
🧅Red onion, 2 large, thinly sliced
🍅Roma tomatoes, 3 medium, roughly chopped
🌿Fresh cilantro, 1 large bunch
🧄Garlic, 4 cloves minced
🫙Ground cumin, 1 teaspoon
🍋Limes, 3, juiced
🌶️Ají amarillo or mild chili, 1 small, finely chopped
🧂Salt and white pepper, to taste
Method
1
Start with the pickled onions: toss 1 sliced red onion with the lime juice, a pinch of salt, and half the cilantro (roughly chopped). Mix well and leave to pickle at room temperature for at least 30 minutes — they should turn bright pink and soften slightly.2
Boil the yuca in well-salted water for about 20–25 minutes until completely tender and you can pierce it easily with a fork. Drain and set aside, removing any fibrous core you find in the centre.3
In a large pot, sauté the garlic, chili, and tomatoes in a little oil over medium heat for about 8 minutes until soft and broken down into a paste-like base. Add the cumin and stir for another minute.4
Add about 1.5 litres of water to the pot along with the remaining cilantro stems (tied in a bundle) and bring to a gentle simmer. Season generously with salt and white pepper.5
Add the tuna chunks to the broth and cook for just 8–10 minutes — you want them cooked through but still tender and flaky, not rubbery. Remove the cilantro stems and discard.6
Add the cooked yuca to the pot and let everything simmer together for 5 more minutes so the flavours meld. Taste and adjust seasoning, adding more lime juice if you like extra tang.7
Ladle the soup into deep bowls, making sure everyone gets plenty of fish and yuca. Top generously with the pickled red onions and fresh cilantro leaves, and serve immediately with toasted chifles (plantain chips) or crusty bread on the side.User Reviews
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