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Type Fish stew
Course Breakfast or morning snack
Place of origin Ecuador
Main ingredients Fish (albacore or other tuna or billfish), pickled cassava, red onions
Cookbook:Encebollado  Encebollado

Encebollado (Spanish: cooked with onions) is a fish stew from Ecuador, regarded as a national dish.[1][2][3] It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but also tuna, billfish, or bonito. It may be served with ripe avocado.

This dish, is usually served with banana chips, plantains, popcorn, or bread as side dishes; it is sold by peddlers either as breakfast, a mid-morning snack, or for lunch. It may be garnished with lime juice and chili sauce.

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