Encebollado

Tuna and cassava soup with pickled onion — Ecuador's hangover cure.

Ingredients

• 800 g Tuna
• 600 g Cassava
• 2 Red onions
• 3 Tomatoes
• 1 tbsp Cumin
• ½ cup Coriander
• ½ cup Lime juice
• 1 Chili
• 3 tbsp Oil
• 2 tsp Salt
• 8 cups Water

Method

1. Make the broth — Simmer the tuna with tomato, cumin and salt for 25 minutes, then flake the fish and strain the broth.
2. Cook the cassava — Boil the cassava in the broth until tender, removing the woody core.
3. Pickle the onion — Slice the red onion thin, rinse it, then marinate in lime juice with salt and coriander.
4. Combine — Return the flaked tuna to the broth and warm through.
5. Encebollado is ready — Serve topped generously with the lime-pickled onion and more coriander.

More Ecuador recipes

• Llapingachos
• Ceviche de Camarón