Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
DINNER IDEAS Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Encebollado

Encebollado de Pescado, Ecuadorian Tuna Soup, Oniony Fish Soup

This encebollado recipe is Ecuador's beloved coastal soup: fresh albacore tuna simmered in a tomato, onion and cumin broth with tender chunks of yuca, then ladled into bowls under a bright mound of lime-pickled red onion and tomato. The broth is light and savoury, the onion topping is sharp and fresh, and the chifles and tostado on the side add the crunch every Ecuadorian expects. One serving is about 600 g, soup and toppings together.

Encebollado comes from Ecuador's Pacific coast, above all Guayaquil and Manabí, where fishermen brought the day's albacore tuna home and simmered it with yuca in a tomato and cumin broth. Its name comes from cebolla, onion, because every bowl is crowned with a mound of lime-pickled red onion. It is eaten for breakfast and lunch along the coast, often as a cure for a late night, and it is so loved that Manta hosts a world encebollado championship. The chifles and tostado on the side are not optional extras — they are how the soup has always been eaten.

Pairs well with: Chifles (plantain chips) and tostado (toasted corn) for crunch, avocado slices, and lime wedges to squeeze over the bowl.

Provenance

Ecuador flag Ecuador

Guayaquil Heritage

Latin America & Caribbean

Time Dedication

1h 20m

25m prep • 55m cook

Batch Yield

6 Servings

604 kcal per serving

1 serving ≈ 600 g

Technical Skill

Intermediate

Medium (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Soups & Broths Occasions: Weekend family lunches, coastal breakfasts, comfort food after a late night, casual gatherings Cost: Moderate — about $4–5 per serving at home
Tags: Fish Sour Savory Gluten-free High-protein Soup
A bowl of encebollado with flaked tuna, pickled red onion rings, yuca and golden broth, sprinkled with cilantro

Guayaquil Heritage

Photo: Josuadaniel, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Moderate — about $4–5 per serving at home (USD)

Made the coastal way: tuna simmered gently in a tomato-cumin refrito broth, yuca cooked in the same broth, and curtido piled on top at serving.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 20m
P

Prep Stage: Curtido, Yuca & Tuna

25 Mins • Slicing Onions, Peeling Yuca & Pickling

Slice the two red onions paper-thin and toss them with the lime juice, a pinch of salt and half the chopped cilantro; set aside to pickle while you cook. Peel the yuca, cut it into chunks and pull out the woody core. Cut the tuna into large chunks and dice the tomatoes and the half onion for the refrito.

Maestro Tip: Start the curtido first: 15 minutes in lime juice is what turns the onion bright pink, soft and tangy instead of raw and sharp.

  1. 1

    Make the Refrito Base

    5 Mins Medium heat, about 175°C (350°F)

    Heat the oil in a large pot over medium heat. Add the diced onion, tomatoes, garlic, cumin, chili powder and a pinch of salt, and cook for about 5 minutes, stirring, until the onion is soft and the tomato has broken down into a fragrant sauce.

    Do not rush this step: a well-cooked refrito is the flavour base of the whole soup.

    Done when: Onion soft and translucent, tomato softened into a thick sauce.

  2. 2

    Simmer the Tuna in the Broth

    15 Mins Gentle simmer, about 95°C (200°F), fish to 63°C (145°F)

    Pour in the water and add the cilantro stems. Bring to a boil, then add the tuna chunks and lower the heat to a gentle simmer. Cook for about 15 minutes until the tuna is cooked through and flakes easily.

    Keep the simmer gentle: a hard boil tears the tuna apart and clouds the broth.

    Done when: Tuna opaque all the way through, flakes easily, and reaches 63°C (145°F) at the thickest part.

  3. 3

    Cook the Yuca in the Broth

    35 Mins Gentle simmer, about 95°C (200°F)

    Lift the tuna out with a slotted spoon and set it aside. Add the yuca chunks to the hot broth and simmer for about 30 to 35 minutes until tender but still firm. Lift the yuca out, remove any remaining strings, and cut it into bite-size pieces. Break the tuna into large flakes.

    Cook the yuca after the tuna, not with it: the yuca needs twice as long, and the tuna would fall apart.

    Done when: Yuca tender when pierced with a knife but not mushy; tuna in large, soft flakes.

  4. 4

    Bring the Soup Back Together

    5 Mins Low heat

    Return the flaked tuna and the yuca pieces to the pot. Taste the broth and adjust the salt and pepper. Fish out the cilantro stems and discard them.

    Taste before you add more salt: the curtido and the chifles both bring salt of their own.

    Done when: Hot broth, tuna and yuca evenly mixed, seasoning balanced.

  5. 5

    Serve with Curtido & Crunch

    5 Mins Serve hot

    Ladle the hot soup into deep bowls, making sure each bowl gets tuna and yuca. Top each bowl with a generous mound of the lime-pickled onion and a sprinkle of chopped cilantro. Set the chifles, tostado, avocado slices and lime wedges on the table so everyone finishes their own bowl.

    The curtido goes on top, not stirred in at the pot: each person decides how much tang they want.

    Done when: Steaming bowls, pink onion piled on top, crunch and lime on the side.

Finishing Touches & Plating

Serve steaming hot with the pink curtido piled on top and the chifles, tostado, avocado and lime on the table — the crunch and the tang are part of the dish, not an afterthought.

Nutritional Physiology & Benefits

Nutrition

Energy

604

kcal / serving

Protein

39g

Complete AA

Carbs

57g

Complex

Fats

25g

Healthy

Per serving (6 servings · 1 serving ≈ 600 g)
Energy604 kcal
Protein39 g
Carbohydrates57 g
Fat25 g
Fibre6.2 g
Sugar5.5 g
Sodium523 mg
Per 100g
Energy101 kcal
Protein6.6 g
Carbohydrates9.5 g
Fat4.2 g
Fibre1 g
Sugar0.9 g
Sodium87 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: The tuna supplies vitamin B12, niacin and selenium, the yuca and tomato add vitamin C and potassium, and the avocado adds vitamin E and folate.

Lean Protein from Tuna

One bowl gives about 39 g of protein from fresh tuna, which makes this soup a genuinely filling lunch rather than a light starter.

Vitamin C & Potassium

Yuca, tomato and lime supply vitamin C and potassium, and the tuna adds vitamin B12, niacin and selenium.

Light, Warming Broth

A clear, hot fish broth with lime and onion is light on the stomach and warming, which is why coastal Ecuador eats it morning and noon.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Chifles (Plantain Chips)

Crisp, salty plantain chips are the classic partner: they are crumbled over the bowl or eaten alongside, and their crunch is the contrast the soft soup needs.

Tostado (Toasted Corn)

Toasted corn kernels add a second, nuttier crunch and a little salt, and they hold up in the hot broth longer than the chips do.

Vegetables

Avocado Slices

Cool, creamy avocado softens the sharp lime and onion of the curtido and adds richness to a broth that is otherwise very lean.

Sauces

Ají Sauce

A spoonful of hot ají sauce is the traditional way to add heat for anyone who finds the soup too mild.

Drinks

Fresh Limeade (Limonada)

Cold limeade echoes the lime in the curtido and cools the palate between spoonfuls of hot, savoury soup.

Complete menu

Serve the encebollado with chifles, tostado and avocado on the side, and finish with fresh limeade and a small sweet such as cocada.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Undercooked or Raw Tuna

The tuna must be cooked through to 63°C (145°F); raw or barely cooked fish carries a food-safety risk, and lime juice does not cook fish. This is general food information, not medical advice.

Piling On Extra Salt

The broth, the curtido, the chifles and the tostado all bring salt, so adding salty cured meats, salty cheese or extra soy sauce on the side pushes one meal too far. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA balanced, filling lunch for most adults; the toppings let each person adjust tang, salt and crunch.
  • ChildrenSoft tuna, tender yuca and warm broth are easy to eat; keep the chili out of their bowls and go easy on the raw onion.
  • ElderlySoft fish, tender yuca and warm broth are gentle and easy to chew; serve the chifles and tostado on the side.
  • Pregnant womenThe tuna is fully cooked, which is the safe way to eat fish in pregnancy; keep to one serving, as tuna is a larger fish. Ask your clinician about fish portions.
  • Breastfeeding womenA nourishing, protein-rich meal; the tuna, yuca and avocado cover energy and healthy fats.
  • AthletesGood recovery food after training: high protein, starchy yuca for energy, and salt and lime in one bowl.
  • Weight gainA full bowl with avocado, chifles and tostado is energy-dense, which helps when more calories are needed.
  • Weight lossOne bowl of soup with less chifles and tostado fits better; the yuca and tuna are filling, so a smaller bowl still satisfies.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesYuca is starchy, so keep the bowl as stated and go easy on the chifles. Ask your clinician about portions.
  • High blood pressureThe chifles, tostado and added salt are the salty parts, so use small amounts of each. Ask your clinician about portions.
  • Kidney diseaseYuca, tomato and avocado are high in potassium, so keep the portion as stated. Ask your clinician about portions.
  • GoutTuna is a purine-rich fish, so keep to one serving and do not eat this soup every day. Ask your clinician about portions.
  • Stomach issuesA warm, light broth that is usually gentle on the stomach; the raw pickled onion can feel sharp, so use less curtido if it bothers you. Ask your clinician about portions.
  • Cardiovascular diseaseThe soup itself is low in saturated fat; the chifles and tostado add the fat, so use a small handful. Ask your clinician about portions.
  • Fatty liverThe soup is lean, but the chips, tostado and avocado make the bowl energy-dense; a smaller bowl with fewer chips fits better. Ask your clinician about portions.
  • Food allergiesContains fish (tuna). No gluten, egg, milk, nuts or shellfish in the soup itself; check the chifles and tostado labels. Ask your clinician about allergies.
  • Special therapeutic dietsNaturally gluten-free and dairy-free; skip the chips and tostado where fat or salt is limited. Ask your clinician about portions.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store the soup without the curtido, chifles, tostado or avocado; keep the toppings separate.
In the fridge
The soup keeps 2 days in the fridge at 4°C (40°F) or below.
In the freezer
Up to 1 month without the toppings; the yuca softens a little on thawing.
How to reheat
Reheat gently on the hob until steaming hot, to 74°C (165°F); add fresh curtido, chifles, tostado and avocado when serving.
Freezing recommended
Yes — soup only, without toppings.
Signs it has spoiled
Sour or fishy smell, slimy surface, or mould.

More recipes to explore

A white bowl of Ecuadorian shrimp ceviche in pink tomato-citrus sauce with cooked shrimp, red onion, cilantro and an avocado slice Ecuador flag Ecuador 30m
Lunch •Coastal Ecuador

Ecuadorian Ceviche

Ecuadorian ceviche is a bowl of poached shrimp in a pink-orange sauce of tomato, lime and orange juice, with red onion and cilantro. Unlike the Peruvian version, where raw fish is cured in lime juice, the shrimp here is cooked first, so the dish is saucy, cold and gentle rather than sharp. One serving is about 341 g.

Light & Fresh

Poached shrimp in a bright lime, orange and tomato sauce, served chilled with crunchy sides.

Pairs Well With
Chifles, popcorn and avocado slices
A bowl of golden locro de papa, Ecuadorian potato and cheese soup, topped with avocado chunks and cubes of white cheese Ecuador flag Ecuador 55m
Dinner •Andean Heritage

Locro de Papa

Locro de papa is Ecuador's golden potato and cheese soup, thickened by the potatoes themselves and finished with creamy avocado and crumbled queso fresco. One serving is about 675 g. It is a one-pot, meat-free dinner that tastes like the cool Andean evenings it comes from.

Comfort & Warmth

A thick, golden potato and cheese soup from the Ecuadorian highlands, finished with fresh avocado.

Pairs Well With
Crusty bread and a simple lettuce and tomato salad, with hot panela water or herbal tea to drink.
Soups & Broths
Tagliatelle al ragù Bolognese in a bowl with Parmigiano-Reggiano Italy flag Italy 4h 25m
Lunch •Emilia-Romagna

Tagliatelle al Ragù Bolognese

Slow-braised soffritto and coarse ground heritage meats layered over handmade egg yolk dough for mid-day stamina.

Lean Protein

Slow-simmered beef ragù tossed through fresh egg tagliatelle.

Pairs Well With
Bitter Radicchio & Aged Balsamico di Modena
Pasta & Noodles • High Protein
Pad kra pao gai — Thai holy basil chicken with fried egg and rice Thailand flag Thailand 30m
Lunch •Bangkok Street Flame

Pad Kra Pao Gai

High-heat wok flash of holy basil and crushed chillies over minced chicken, served over jasmine rice with a crispy-edged fried egg.

High Energy

Capsaicin brings the heat; holy basil adds a peppery, clove-like aroma.

Pairs Well With
Chilled Cucumber Salad & Fish Sauce Lime Dip
High Protein • Quick Prep (<30m)

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.