Encebollado is made with fresh tuna, yuca or cassava root, tomatoes, onions, cilantro, spices and is served with curtido or pickled onions and tomatoes on top or mixed in with the soup. The pickled or lime marinated red onions are what give it the name “encebollado”. It is a typical soup from the coastal region in Ecuador.
{Encebollado de pescado} Ecuadorian tuna fish soup Encebollado de pescado is an Ecuadorian fish soup made with fresh tuna, yuca or cassava, tomato, onions, cilantro, cumin, hot pepper and topped with pickled red onions. 4.67from 219votes PrintPinYour Questions and Comments
In this fresh fish stew from Ecuador, it refers to the pleasant tang of pickled onions that are used as a condiment. Enjoyed along Ecuador's long Pacific coast, and usually made with tuna, encebollado can be eaten at any time of the day. But because it is considered an excellent hangover cure, it is enjoyed particularly as a rejuvenating breakfast.
Encocado is among the Traditional Ecuador recipes; it is made of coconut sauce that is mostly added to fish to come up with encocado de pescado, shrimp to come up with encocado de camaron, or any other seafood type. This delicacy is made by cooking the flesh and the coconut milk with oil, butter, cilantro, oil, and other additives.