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Encebollado

Encebollado

Specialised

ALBACORE OR YELLOWFIN TUNA simmered with tomato, onion and comino, poured over boiled YUCA, finished with pickled red onion, cilantro and lime, and eaten with CHIFLES or plantain crisps crumbled in. ⚠ IT IS A BREAKFAST AND A HANGOVER CURE, not a dinner dish, and it is eaten standing up in a market at eight in the morning. Guayaquil and Manabí each claim it and each make it differently — Manabí often with more peanut or a different fish — and the coastal fishing fleet decides which fish is in it. ⚠ NO SINGLE DEFINITIVE RECIPE IS RECORDED.

Atlas — where and when

Where in the world

Communities and languages

Languages: Spanish

What is recorded

  • Encebollado is recorded with regional variation rather than a single definitive recipe. Guayaquil and Manabí versions differ in fish, in the use of peanut and in accompaniment, and both are claimed locally as the original. It is documented as a breakfast and morning-market dish. documented

Recipes

No recipes are filed under this cuisine yet.