Encebollado
| Encebollado | |
|---|---|
 An encebollado plate in Guayaquil, Ecuador | |
| Type | Fish stew |
| Course | Breakfast or morning snack |
| Place of origin | Ecuador |
| Main ingredients | Fish (albacore or other tuna or billfish), pickled cassava, red onions |
 Cookbook:Encebollado  Encebollado | |
Encebollado (Spanish: cooked with onions) is a fish stew from Ecuador, regarded as a national dish.[1][2][3] It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but also tuna, billfish, or bonito. It may be served with ripe avocado.
This dish, is usually served with banana chips, plantains, popcorn, or bread as side dishes; it is sold by peddlers either as breakfast, a mid-morning snack, or for lunch. It may be garnished with lime juice and chili sauce.
See also
References
- ↑ Martin, Herrera (7 October 2007). "El encebollado, un plato que evolucionó con los marineros españoles de antaño". Gastronomia Peru. Retrieved 16 August 2013.
- ↑ http://recetaecuatoriana.com/2009/02/encebollado-de-pescado/
- ↑ http://especiales.eluniverso.com/sabor-guayaquil/platos/encebollado/