Ecuadorian Encebollado

Ecuadorian recipes

Seafood

Launch

Medium

50'

Considered by many to be Ecuador's flagship dish, encebollado is a comforting, flavorful recipe rich in history. Originating from the country’s coastal region, this stew made with fish, yuca, red onion, and spices has become one of the most iconic dishes in Ecuadorian cuisine. Whether enjoyed as an energizing breakfast or a revitalizing lunch, encebollado wins over palates both within and beyond Latin America. In this version, we’ll show you how to prepare it step by step using Goya ingredients, so you can enjoy it from anywhere in the world.

Ingredients Preparation Share

Ingredients

Necesarios

500 grams of Cassava Slices
500 grams of tuna
1 liter of water
1 large red onion, thinly sliced
1 celery stalk
1 peeled and chopped tomato
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 crushed garlic cloves
1 cumin teaspoon
2 lemon juice
2 tablespoon of oil
1 tablespoon of fresh cilantro
1 pinch of salt and pepper to taste

Opcionales

1 bag of GOYA Salty Plantain

Preparation

In a large pot, combine the water with the celery, tomato, bell pepper, garlic, cumin, and salt. Let it boil for about 20 minutes to allow the flavors to blend.
In a separate pot, cook the Goya yuca in water with salt for approximately 20 minutes.
Add the tuna loins to the vegetable broth and cook for about 10 minutes, or until the fish is fully cooked. Remove the fish, shred it, and set it aside.
Blend all the vegetables with a bit of the yuca broth in a blender. Adjust salt and pepper to taste.
Serve hot, accompanied by the cooked yuca and Goya salted plantain chips. Finally, top with chopped cilantro, a drizzle of oil, and a splash of lime juice.