Traditional Ecuadorian Dishes
Ecuadorian Encebollado
A homemade Ecuadorian encebollado, comforting and full of flavor, with a golden tomato and achiote broth, juicy tuna, tender yuca, and a fresh pickled red onion with lemon.
This coastal soup is one of the most representative dishes of Ecuador. Its combination of fish, yuca, aromatic broth, and pickled onion makes it a hearty and comforting meal, ideal for serving hot.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of fresh tuna in one piece
- ✓800 g of peeled yuca
- ✓2 large red onions
- ✓3 ripe tomatoes for the broth
- ✓2 additional tomatoes for the pickled onion
- ✓1 white onion
- ✓4 cloves of garlic
- ✓1 small bunch of cilantro
- ✓3 lemons
- ✓2 tablespoons of vegetable oil
- ✓1 teaspoon of ground achiote
- ✓1 teaspoon of cumin
- ✓1 bay leaf
- ✓1 teaspoon of dried oregano
- ✓Salt to taste
- ✓Black pepper to taste
- ✓1.5 liters of water
02
Step-by-step method
- 01
Cut the yuca into medium pieces and remove the hard fiber from the center
Cut the yuca into medium pieces and remove the hard fiber from the center. Cut the white onion into quarters, lightly crush the garlic cloves, and separate some cilantro leaves for decoration. Cut the red onions into very thin strips.
- 02
Place 1.5 liters of water in a large pot
Place 1.5 liters of water in a large pot. Add the white onion, 2 ripe tomatoes cut into quarters, 2 cloves of garlic, the bay leaf, dried oregano, half a teaspoon of cumin, achiote, salt, and a bit of black pepper.
- 03
Bring the broth to medium heat and let it simmer gently for about...
Bring the broth to medium heat and let it simmer gently for about 15 minutes, avoiding a too vigorous boil.
- 04
In another pot, cook the yuca with enough water and a pinch of salt for...
In another pot, cook the yuca with enough water and a pinch of salt for 20 to 30 minutes, depending on its size and maturity. When it's tender but still retains its shape, drain it, remove any central fibers, and set it aside.
- 05
Strain the broth carefully and return it to the pot
Strain the broth carefully and return it to the pot. Gently press the tomatoes and onion against the strainer to extract their juices, but discard the solids. Taste and adjust the salt.
- 06
Add the fresh tuna to the hot broth and cook over medium-low heat for...
Add the fresh tuna to the hot broth and cook over medium-low heat for 8 to 10 minutes, depending on the thickness of the piece. When it's cooked and flakes easily, remove it with a slotted spoon and let it rest for a few minutes.
- 07
Break the tuna into large pieces with your hands or with two forks
Break the tuna into large pieces with your hands or with two forks. Return some of it to the broth and reserve the rest to place on top.
- 08
Add the cooked yuca to the broth for 2 or 3 minutes to heat it through and...
Add the cooked yuca to the broth for 2 or 3 minutes to heat it through and absorb the flavor. If the broth has reduced too much, add a bit of hot water and adjust the salt.
- 09
To prepare the pickled onion, place the red onions in a bowl
To prepare the pickled onion, place the red onions in a bowl. Add the juice of the 3 lemons, a pinch of salt, and the remaining half teaspoon of cumin. Mix gently and let it rest for 15 to 20 minutes.
- 10
Cut the 2 additional tomatoes into small cubes and chop the cilantro
Cut the 2 additional tomatoes into small cubes and chop the cilantro. Add them to the onion just before serving, mixing carefully not to crush the tomatoes.
- 11
Serve several pieces of yuca in each deep plate and pour the hot broth with...
Serve several pieces of yuca in each deep plate and pour the hot broth with the tuna over it. Add more fish on top and finish with a generous spoonful of pickled red onion with tomato and cilantro. Serve immediately.
- Cook the yuca until it's tender, but not so long that it becomes mushy.
- Don't overcook the tuna to keep it juicy.
- Cut the red onion very thinly so it absorbs the lemon better and has a pleasant texture.
- If you prefer a milder onion, briefly rinse it with cold water before adding the lemon.
- For a more intense and crunchy flavor, leave the onion directly in the lemon juice.
- You can substitute fresh tuna with albacore or another firm-fleshed fish.
- If using canned tuna, use 500 g drained and add it at the end to avoid drying it out.
- The ají can be served on the side so each person can adjust the spiciness to their taste.