|Place of origin||Ecuador|
|Main ingredients||Fish (albacore or other tuna or billfish), pickled cassava, red onions|
|Cookbook: Encebollado Media: Encebollado|
Encebollado (Spanish: cooked with onions) is a fish soup from Ecuador, regarded as a national dish. Although this dish is known in all Ecuador, it is more popular in the coast of the country.  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 may be garnished with lime juice and chili sauce. People in Ecuador eat it for breakfast, lunch or dinner. Restaurants that sell only this dish start serving it in the early morning.
Recipe in English by Layla Pujol. http://laylita.com/recipes/2008/03/01/encebollado-de-pescado-or-tuna-soup/
- Martin, Herrera (7 October 2007). "El encebollado, un plato que evolucionó con los marineros españoles de antaño". Gastronomia Peru. Retrieved 16 August 2013.