Entree: Ecuador – Central Culinary Region – Encebollado (Ecuadorian fish and yuca stew served with pickled red onions and lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 15 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh albacore tuna or bonito, cut into 1- to 2-inch (5.08 cm) pieces
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch (5.08 cm) pieces
- 3 tbsp (45 ml) vegetable oil or achiote oil
- 1 medium white onion, thinly sliced (about 6 oz (170 g))
- 2 cloves garlic, minced
- 1 medium tomato, peeled and chopped (about 5 oz (140 g))
- 4 cups (960 ml) fish stock or water
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
- 1/2 cup (15 g) fresh cilantro, chopped
- Pickled red onion: 1 medium red onion, thinly sliced; 1/2 cup (120 ml) white vinegar; 1/2 cup (120 ml) water; 1 tbsp (15 g) sugar; 1 tsp (5 g) salt
- Optional: plantain chips (chifles) or crusty bread, for serving

Show original ingredient measurements

- 1 lb (454 g) fresh albacore tuna or bonito, cut into 1- to 2-inch pieces
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch pieces
- 3 tbsp (45 ml) vegetable oil or achiote oil
- 1 medium white onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 medium tomato, peeled and chopped (about 5 oz / 140 g)
- 4 cups (960 ml) fish stock or water
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
- 1/2 cup (15 g) fresh cilantro, chopped
- Pickled red onion: 1 medium red onion, thinly sliced; 1/2 cup (120 ml) white vinegar; 1/2 cup (120 ml) water; 1 tbsp (15 g) sugar; 1 tsp (5 g) salt
- Optional: plantain chips (chifles) or crusty bread, for serving

Instructions

1. To quick-pickle the onions: combine sliced red onion, vinegar, water, sugar, and salt in a bowl; let sit at room temperature while you prepare the stew (at least 15 minutes).
2. In a large pot, heat the vegetable or achiote oil over medium heat. Add the sliced white onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and chopped tomato; cook until the tomato breaks down and becomes saucy, about 4 minutes.
4. Stir in the ground cumin, ground coriander, salt, and pepper; cook 1 minute to bloom the spices.
5. Add the yuca pieces and fish stock (or water). Bring to a simmer, cover, and cook until the yuca is tender, about 20–25 minutes.
6. Gently add the tuna pieces to the pot and simmer uncovered until the fish is cooked through and flakes easily, 6–8 minutes.
7. Stir in the lime juice and chopped cilantro; adjust seasoning with salt and pepper.
8. To serve, ladle the stew into bowls and top with pickled red onion and extra cilantro. Offer lime wedges and plantain chips or crusty bread on the side.