Dish of the day · Dishle #41 answer · July 22, 2026

What Is Encebollado? Ecuador's Fish Soup Cure

Encebollado is Ecuador’s beloved fish soup, built from tuna, soft chunks of yuca, and a heap of tangy pickled red onions. The name comes from the Spanish word “cebolla,” meaning onion, so encebollado roughly translates to “onioned.” That tells you exactly where the flavor lives. Cooks simmer fish until tender, fold in yuca for body, and crown each bowl with onions soaked in lime and salt. The result is bright, savory, and warming, a coastal favorite that locals eat at almost any hour.

A short history

Encebollado grew up on Ecuador’s Pacific coast, especially around the busy port city of Guayaquil. Fishing crews and dock workers needed something filling and cheap, and abundant tuna plus locally grown yuca fit the bill. Over time the humble bowl spread inland and became a national dish, sold from street carts, market stalls, and family kitchens alike. It earned a fond nickname, “levantamuertos,” which means something like “raise the dead,” thanks to its reputation as a morning-after pick-me-up. Today you find it everywhere in Ecuador, and many families guard their own version of the recipe, tweaking the spices and the size of the onion pile to taste.

What’s in it?

The base is fresh tuna, usually albacore, simmered in a broth seasoned with tomato, cumin, and cilantro. Yuca, also called cassava, goes in to add soft, starchy chunks that make the soup a real meal. The signature touch is the onions: thin slices of red onion cured in lime juice and salt until they turn pink and lose their bite. Some cooks add a little chili for heat, while others stir in a touch of mustard or orange juice for extra brightness. Diners finish each bowl with their own toppings, which keeps every serving fresh and personal, and no two bowls taste quite the same.

How do you eat it?

Encebollado arrives hot in a deep bowl, and the fun is in the finishing. Squeeze fresh lime over the top, then add the crunchy extras served on the side: toasted corn nuts called chifles or maiz tostado, plantain chips, and a spoonful of hot sauce. Many people stir in popcorn too, letting it soak up the broth. A side of rice or bread rounds things out. It is casual, hands-on eating, and you will see Ecuadorians enjoy it for breakfast just as happily as for lunch, often as a remedy after a long night.

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