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| Type | Fish stew |
|---|---|
| Course | Main course |
| Place of origin |  Ecuador |
| Main ingredients | Fish (albacore or othertuna orbillfish),cassava, pickledred onions |
Encebollado (Spanish:onionized,participle of “encebollar”to onionize/to make in onions) is anonion-dressedfish stew fromEcuador, where it is regarded as a national dish.
Although known throughout Ecuador, the dish is most popular in the country's coastal region.[1][2][3] It is served with boiledcassava 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 withalbacore, buttuna,billfish, orbonito may also be used. It should be served withlime, toasted corn, andbanana chips known as chifles.
It possibly originates from theBasque dish by the name ofmarmitako.
Encebollado is usually served withbanana chips, plantains, or bread as side dishes. It may be garnished with lime juice and chili sauce. People in Ecuador eat it for breakfast, lunch, or dinner. Restaurants that sell only this dish start serving it in the early morning.
It is a common cure forchuchaqui orhangover[4][5] accompanied with pilsner beer.
