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encebollado

Name: encebollado
Cuisine: Ecuadorian
Ingredients: 1 lb fresh tuna; 2 cups peeled and chopped yuca (cassava); 1 large, thinly sliced red onion; 2 medium, chopped tomato; 3 tbsp lime juice; 1/4 cup chopped cilantro; 4 cups fish stock or water; 2 cloves minced garlic; 1 tsp achiote (annatto) powder; to taste salt

Encebollado is a hearty Ecuadorian fish stew featuring fresh tuna, yuca, and pickled red onions, known for its bright, tangy, and comforting flavors. It is a popular traditional dish often enjoyed as a restorative breakfast or brunch, deeply embedded in coastal Ecuadorian culture.

10 ingredients

tangysavoryfreshslightly spicyherbal

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

fresh tuna
1 lb
yuca (cassava)
2 cups peeled and chopped
red onion
1 large, thinly sliced
tomato
2 medium, chopped
lime juice
3 tbsp
cilantro
1/4 cup chopped
fish stock or water
4 cups
garlic
2 cloves minced
achiote (annatto) powder
1 tsp
salt
to taste

Method

Steps not available

Origin Story

Encebollado originated from the coastal regions of Ecuador, blending indigenous ingredients with Spanish culinary influences, becoming a staple for fishermen and a symbol of Ecuador's rich maritime heritage.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

boiling sautéing simmering pickling

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