Encebollado Guayaquileño (Coastal Tuna, Yuca & Pickled Red Onion Soup) – Authentic Ecuador Recipe
Guayaquil’s beloved coastal broth of tender tuna and yuca topped with a mountain of tangy lime onions.
- Country of Origin
- 🇪🇨 Ecuador (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Fresh albacore or yellowfin tuna loin, Tender yuca chunks, Lime-pickled red onion curtido, Toasted cumin, Chili powder
Ingredients for Encebollado Guayaquileño (Coastal Tuna, Yuca & Pickled Red Onion Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh albacore or yellowfin tuna loin, prepped into bite-sized pieces
- 1.5 cups tender yuca chunks, washed and trimmed
- 1 cup lime-pickled red onion curtido
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin
- 1.5 tbsp traditional Ecuador seasoning (chili powder, cilantro, fresh lime juice)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and toasted cumin for 3–4 minutes until fragrant.
- Stir in chili powder, cilantro, fresh lime juice and toast for 45 seconds to release the essential oils of Ecuador's kitchen.
- Add fresh albacore or yellowfin tuna loin and tender yuca chunks, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in lime-pickled red onion curtido, adjust seasoning, and ladle steaming hot into deep bowls.