Ecuadorian Encebollado

Encebollado is one of Ecuador’s most iconic dishes. This hearty fish soup combines fresh tuna, cassava and a generous topping of pickled red onions that gives the dish its distinctive flavor.

Originally from Ecuador’s coastal regions, especially Manabí and Guayas, encebollado has become a national favorite enjoyed throughout the country. While it can be eaten any time of day, it is especially popular as a weekend breakfast.

Known for its comforting qualities and rich seafood flavor, encebollado reflects Ecuador’s coastal heritage and culinary traditions.

Ecuadorian Encebollado

Preparación

20 mins

Cocción

45 mins

Tiempo Total

1 hr 5 mins

 

Menu: Plato principal

Cocina: Ecuadorian

Porciones: 6

Calorías: 360 kcal

Ingredients

For the soup

• 1 kg fresh albacore tuna
• 1.5 liters water (6 cups)
• 500 g cassava, peeled and cut into chunks
• 300 g red onion (2 medium onions)
• 250 g tomatoes, chopped (2 medium tomatoes)
• 20 g cilantro, chopped (½ cup)
• 10 g ground cumin (2 teaspoons)
• 5 g annatto powder (1 teaspoon)
• 30 ml oil (2 tablespoons)
• 15 g salt (1 tablespoon)
• 5 g black pepper (1 teaspoon)

For the pickled onions

• 300 g red onion, thinly sliced (2 medium onions)
• 120 ml lime juice (½ cup)
• 5 g salt (1 teaspoon)

For serving

• 200 g plantain chips
• 150 g toasted corn
• 1 medium avocado, sliced
• 50 g additional chopped cilantro

Preparation

1. Rinse the tuna and place it in a large pot with the water, half of the onion, cumin, salt and pepper. Cook over medium heat for about 25 minutes until the fish is fully cooked and the broth is flavorful.
2. Remove the fish carefully and set it aside. Strain the broth to remove the cooked vegetables, then return the broth to the pot.
3. Add the cassava and cook for about 20 minutes until very tender. Remove a few pieces and mash them slightly before returning them to the pot to naturally thicken the broth.
4. While the cassava cooks, combine the sliced red onion with lime juice and salt. Let it rest for about 15 minutes until it softens and develops a mild pickled flavor.
5. Heat the oil with annatto in a skillet. Add the chopped tomatoes and cook for 5 minutes. Stir this mixture into the broth along with the chopped cilantro.
6. Flake the cooked tuna into medium pieces and return it to the pot. Simmer for another 5 minutes so the flavors blend while maintaining the fish’s texture.
7. Taste and adjust the seasoning if needed. Serve the soup hot and top each bowl generously with pickled onions. Accompany with plantain chips, toasted corn and avocado slices.

Chef’s Tips

• Use fresh albacore tuna for the most authentic flavor.
• Avoid overcooking the fish after flaking it.
• Allow the onions enough time to pickle properly.
• Mash part of the cassava to achieve a traditional texture.
• Serve immediately for the best flavor and aroma.
• Add crunchy plantain chips just before eating.

Traditional Variations

• Manabí-style albacore encebollado.
• Fresh tuna encebollado.
• Extra-cassava encebollado.
• Coastal seafood-enhanced versions.

How to Serve

Serve encebollado in deep bowls with plenty of broth, cassava and fish. Top generously with pickled onions and fresh cilantro.

Traditional accompaniments include plantain chips, toasted corn and avocado slices. Many Ecuadorians also add homemade hot sauce.

Popular beverage pairings include fresh lime juice, passion fruit juice and other tropical fruit drinks.

Recommended Side Dishes

• Plantain chips
• Toasted corn
• Fresh avocado
• Ecuadorian hot sauce
• Lime wedges
• Toasted corn kernels

Did You Know?

Many Ecuadorians consider encebollado the unofficial national dish of Ecuador and one of the country’s most beloved traditional breakfasts.