Ecuadorian Encebollado

Ingredients

• 600g tuna or albacore steaks
• 1 onion
• 2 garlic cloves
• 3 tomatoes, blended
• 1 tsp cumin
• 1 tsp paprika
• 500g yuca, chunked
• For pickled onion: 1 red onion sliced, juice of 2 limes, coriander, salt
• Lime, plantain chips to serve

Instructions

1. Simmer fish with onion, garlic, blended tomatoes, cumin and paprika in 1.5 litres water for 25 minutes.
2. Lift out fish; flake.
3. Boil yuca in salted water until tender.
4. Strain broth back into pot; return fish.
5. Make pickled onion: soak red onion in lime juice with salt and coriander 15 minutes.
6. Serve broth with fish and yuca topped with pickled onion, lime and plantain chips.

Serving suggestions

• Eat hot for the proper revival effect.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions