Encebollado de pescado or "tuna pickled onion soup" is the ultimate Ecuadorian recipe.
This soup is the most popular dish in Ecuador. That's right among the 14 million Ecuadorian people, this is their favorite food.
Of course worldwide the number is much higher, everyday hundreds of people all over the globe prepare this soup right in their own kitchens.
Now you can too.
Ingredients for garnish/salsa:
Place the very thin sliced onion on a plate and mix it with the 1 tbsp of salt, leave it there for about 8 minutes.
Next rinse the onions with 1 cup of warm water.
Then leave it there for about 8 minutes.
Then incorporate the lemon juice and the oil and refrigerate for 20 minutes.
Remove the onions from the fridge and add the very thin sliced tomatoes, the cilantro, and mix it all together, taste to see if salt is needed. Set aside.
Makes 8 Bowls of Ecuadorian Tuna Pickled Onion soup
First you need to get the stir-fry started by heating the oil on medium heat, mix in the tomato, onion, chili powder and the salt.
Next start boiling the 8 cups of water with the cilantro stems.
Now incorporate the tuna or albacore and cook for about 20 minutes.
Next you need the broth, here you will cook the yucca leave the drained tuna on a plate, add the yucca and place it to boil in the same broth.
The yucca should take about 30 minutes to be fully cooked, check by stabbing it with knife if it enters easily it's done.
When the tuna has cooled down, separate it into medium size pieces with your hands. After the yucca is cooked remove it from the broth and cut it into small chunks discard any hard pieces or strings.
Finally mix together the tuna pieces and the yucca chunks add salt if needed.
At this point you may need to heat up the soup again. Serve hot with a the garnish made earlier.