Encebollado

Encebollado (Spanish: onionized, participle of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish.

Encebollado

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

Although known throughout Ecuador, the dish is most popular in the country's coastal region.^[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 tuna, billfish, or bonito may also be used. It should be served with lime, toasted corn, and banana chips known as chifles.

It possibly originates from the Basque dish by the name of marmitako.

Encebollado is usually served with banana chips, plantains, 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.

It is a common cure for chuchaqui or hangover^[4][5] accompanied with pilsner beer.

See also

• List of Ecuadorian dishes and foods
• List of onion dishes