Encebollado
Ecuadorian fish stew with onions, cassava and pickled red onion rings
Encebollado is a fish stew from Ecuador, especially popular along the coast. It is made with albacore or other tuna, cassava, and a topping of pickled red onions, often flavored with tomato, coriander and pepper. Eaten at any meal, it is served with lime, banana chips, or bread.
- National dish of Ecuador, especially popular on the coast
- Main ingredients are fish, cassava, and pickled red onions
- Often served with banana chips, lime, and chili sauce
- Eaten for breakfast, lunch, or dinner
- Known as a hangover cure in Ecuador
What is Encebollado?
Encebollado is a stew built around fish, usually albacore or other types of tuna, simmered with chunks of cassava (a starchy root). The dish is topped with pickled red onion rings, which are mixed with tomato and spices like pepper and coriander. It is often finished with a squeeze of lime and served with sides such as banana chips (chifles), toasted corn, or bread. The flavors are tangy and savory, with the onions and lime giving it a bright, fresh taste.
Where does Encebollado come from?
Encebollado comes from Ecuador, where it is especially loved in the coastal region and seen as a national dish. Its name means 'onionized' in Spanish, referring to the onion garnish. There is a suggestion that it may have roots in the Basque dish marmitako, but it developed its own identity in Ecuador, particularly in the port city of Guayaquil. Over time, it became a staple in Ecuadorian food culture.
How is Encebollado made?
To prepare encebollado, fish is cooked in a broth with cassava until both are tender. The onions are thinly sliced and pickled with tomato and spices, then used as a topping. The stew is often garnished with coriander and pepper, and served with lime wedges. Banana chips, plantains or bread are common accompaniments, and chili sauce can be added for extra heat.
How and when is Encebollado eaten?
Encebollado is eaten at any time of day in Ecuador, including breakfast, lunch, and dinner. Many restaurants specialize in this dish and open early in the morning. It is commonly served with banana chips, plantains, or bread, and diners often add lime juice or chili sauce to taste. It is also considered a popular remedy for hangovers, sometimes enjoyed with a pilsner beer.
Kinds of Encebollado
While albacore is the most common fish used, other types like tuna, billfish, or bonito can also be found in different versions. The sides may vary, with some preferring plantains or bread over banana chips. The pickled onion topping may be adjusted with more or less tomato, and the use of chili sauce is up to personal taste.
What Encebollado means
Encebollado holds a special place in Ecuadorian food culture as a national dish. It is part of daily life, especially along the coast, and is often linked to social gatherings and local eateries. Its reputation as a hangover cure adds to its popularity, making it a go-to comfort food after celebrations or late nights.
Questions people ask about Encebollado
What is encebollado made of?
Encebollado is made with fish (often albacore or tuna), cassava, and pickled red onion rings. The onions are dressed with tomato and spices like pepper and coriander, and the dish is served with sides such as banana chips, toasted corn, or bread.
Where does encebollado come from?
Encebollado comes from Ecuador, where it is especially popular in the coastal region. It is regarded as a national dish and is enjoyed throughout the country.
When is encebollado eaten?
People in Ecuador eat encebollado for breakfast, lunch, or dinner. Some restaurants that serve only this dish open early in the morning, and it is common at any meal.
What does encebollado taste like?
The stew has a savory fish flavor balanced by the tangy, fresh taste of pickled red onions and lime. The cassava adds a mild, starchy base, and the tomato and spices give it depth.
Are there variations of encebollado?
Yes, while albacore is most common, other fish like tuna, billfish, or bonito may be used. Sides can include banana chips, plantains, or bread, and the toppings and seasonings may vary.
Good reading and sources
The facts on this page come from the Wikipedia article "Encebollado", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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