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Ecuadorian Encebollado Fresh Tuna and Yuca Soup with Pickled Onions
Ecuador's national culinary pride: a fragrant herbal fish soup made with fresh albacore or tuna, tender boiled yuca root, cumin, and cilantro, generously crowned with lime-cured pickled red onion curtido.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
servings
5
- Fresh tuna or albacore steaks in large chunks600 g
- Fresh yuca (cassava) peeled and cut into chunks500 g
- Red onions very thinly sliced200 g
- Fresh lime juice60 ml
- Fresh ripe tomatoes chopped200 g
- Garlic cloves minced4 clove
- Ground cumin1 tsp
- Fresh cilantro chopped25 g
- Cold fresh water1500 ml
- Fine sea salt6 g
Preparation Steps
1
Make the onion curtido: toss thinly sliced red onions with fresh lime juice, a pinch of salt, and half the cilantro. Let cure for 20 minutes.
2
Boil yuca chunks in salted water for 20-25 minutes until fork-tender. Remove the fibrous inner vein, dice yuca into bite-sized pieces, and reserve the boiling broth.
3
In the hot broth, add tomatoes, garlic, cumin, and fresh tuna chunks. Simmer gently for 8-10 minutes until tuna is cooked through. Flake the tuna into bite-sized pieces. Puree a cup of broth with a couple pieces of yuca to thicken slightly. Assemble bowls with warm yuca, tuna chunks, hot herbal broth, and a generous mound of lime-pickled red onion curtido on top.
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Nutrition Facts
per servingCalories
360
Protein
36g
Carbohydrates
44g
Fat
3.8g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
