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Guayaquil (Ecuador)
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Soup
Fish & Seafood
Food Flavour DNA
Nutritional Values
400kcal
35gProtein
45gCarbs
10gFat
6gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🐟 Fish
Encebollado
How to order / say it
Say it
Encebollado — [en-seh-bo-yah-do]
Order
I'd like a bowl of encebollado.
Locally
Quisiera un plato de encebollado.
Say locally
A fish soup made with albacore and cassava, garnished with pickled onions.
Why try it?
Encebollado is the soul food of Guayaquil, often enjoyed as a hangover cure or for brunch, representing the city's love for hearty, comforting dishes.
How it tastes
Rich and savory with tender fish and soft yucca in a robust broth, topped with tangy pickled onions and often served with lime.
Origin & History — first documented: 1950
Originating in the mid-20th century as a fisherman's dish in Guayaquil, encebollado became a popular street food. Its practicality and flavor made it a staple in local cuisine.
Recipe
Ingredients
- 🐟 300 g albacore
- 🥕 400 g yucca
- 🧄 100 g red onion
- 🍋 30 ml lime juice
- 🌿 10 g cilantro
- 🥕 150 g tomatoes
- 🥣 10 g mustard
- 1 liter water
- 🧂 10 g salt
Method
- 1 Cook albacore until tender.
- 2 Boil yucca until soft, then mash.
- 3 Mix fish, yucca, onions, and tomatoes in broth.
- 4 Add lime and cilantro before serving.
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