Encebollado

A warm tuna-and-cassava broth lifted by lime-marinated red onion and cilantro.

Ecuador · Seafood · 60 min

DeSabor Kitchen · Published October 5, 2026 · Updated October 5, 2026 · 20 / 40 / 60 min · 4 · Ecuador

Cook cassava in a separate pot and discard its boiling water. Keep tuna in large pieces and simmer gently so it remains moist. Marinated red onion is a defining finish, not an optional unrelated garnish.

Ingredients

• 600 g fresh tuna, cut into large chunks
• 600 g peeled cassava, cut into chunks
• 1 red onion, sliced; 3 tbsp lime juice
• 2 tomatoes, chopped; 2 garlic cloves, crushed
• 1 tbsp oil; 1 tsp cumin; 1 tsp ground annatto
• 1.5 litres water; 3 tbsp cilantro; 1 tsp salt, divided

Instructions

1. Mix red onion with lime and 1/4 teaspoon salt; leave 15 minutes. Separately boil fully peeled food-grade sweet cassava in fresh water 25–30 minutes until tender; discard water and remove woody cores.
2. Heat oil and cook tomato and garlic 5 minutes. Add cumin, annatto and the measured fresh water; simmer 15 minutes.
3. Add tuna and simmer gently 8–10 minutes until it reaches 63°C. Flake into large pieces and return to the broth with cooked cassava.
4. Add the remaining 3/4 teaspoon salt and the cilantro, taste the broth and serve topped with drained marinated onion.

Cook's Tips

• Keep tuna chilled until cooking; gentle simmering prevents it from drying out.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.