Encebollado

What it really is

A coastal Ecuadorian fish soup built around albacore or another firm fish, cassava, and red onion.

Encebollado is served hot as a substantial soup, often with lime and pickled red onion. Recipes vary by coast and household.

An early version of encebollado is associated with Guayaquil, where the economical coastal fish soup spread during the twentieth century. Its name refers to onion, which is prominent in the finished bowl. Albacore is commonly used, though other firm fish can appear, and cassava gives the broth body. The combination of fish, root vegetable and onion creates a filling soup rather than a thin clear stock. It is firmly part of coastal food culture and is eaten in everyday street and market settings.

The fish is cooked in a seasoned broth, while cassava is cooked until tender; red onion is served in or over the soup. Lime and pickled onion are common accompaniments in the page’s described version, but the precise garnish varies. A restaurant may offer rice, toasted corn or plantain crisps alongside; these should be identified as accompaniments when included. It is distinct from Ecuadorian ceviche: encebollado is served hot and its fish and cassava are cooked. Menus should identify the fish species when known and avoid treating the onion garnish as the whole definition. Fish is an intrinsic allergen; check stock and sauces for additional ingredients.

How it's served

• Serve freshly prepared at the temperature and consistency customary for the dish.
• State the main filling, protein, or accompaniment when a recipe varies.

How to write it on the menu

• Name the main ingredients and preparation used by the kitchen.
• Check the recipe and shared equipment before making allergen or dietary claims.