Encebollado de pescado (Ecuadorian tuna fish soup)

Name: Encebollado de pescado (Ecuadorian tuna fish soup)
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Ecuadorian
Ingredients: 910 g tuna; 450 g yuca (cassava); 30 ml sunflower oil; 2 pc tomatoes; 50 g red onion; 1 tsp chilli powder; 6⅜ tsp ground cumin; 1890 ml water; 5 pc fresh coriander; ½ tsp salt; 1 pc curtido de cebolla y tomate (pickled red onion and tomato salsa); 1 pc plantain chips (chifles); 1 pc corn nuts or popcorn

A warming Ecuadorian tuna and cassava/yuca soup finished with tangy pickled red onion and tomato salsa.

90 min 451 kcal/serving serves 6

451kcal39gprotein40gcarbs15gfat

Laylita VasquezView the original on laylita.com More from Laylita Vasquez on Mello

🐟tuna

🥣yuca (cassava)

🫗sunflower oil

🍅tomatoes

🧅red onion

🌶️chilli powder

🫙ground cumin

💧water

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About Laylita Vasquez

Ecuadorian home cook and recipe blogger behind Laylita.com

Laylita Vasquez is the Ecuadorian food writer and recipe developer behind Laylita.com, a long-running blog dedicated to Ecuadorian and broader Latin American home cooking. She is known for documenting traditional family recipes, from ceviche and empanadas to stews and corn-based dishes, with clear, home-cook-friendly instructions.

Her cooking centers on Ecuadorian staples such as shrimp ceviche, potato and cheese soups, stuffed potato patties, and slow-roasted pork, often drawing directly on family recipes passed down through her mother. Citrus, aji peppers, and fresh corn appear frequently, alongside techniques like slow braising for stews and careful seasoning for ceviches. She also covers dishes from neighboring Latin American cuisines, such as Peruvian beef stew and tres leches cake, presented with the same straightforward, home-kitchen approach.

Ten recipes on Mello, imported from laylita.com, mostly Ecuadorian and Peruvian.

More from Laylita Vasquez →laylita.com