Encebollado recipe

Lime-cured raw red onion piled cold on a hot albacore and cassava broth, which is where the dish gets its name.

1 hour and 15 minutesmedium11 ingredients

Ingredients

• 3 red onion
• 800 g albacore tuna
• 700 g cassava (yuca)
• 3 limes
• 3 tomatoes
• 2 tsp cumin
• 1 tsp mild ground aji
• 1 bunch fresh coriander
• 2 tbsp oil
• 2 tsp salt
• 2000 ml water

How to make Encebollado

1. Slice 2 red onions into thin half-moons, rinse them under cold water, then leave them 20 minutes in the juice of 3 limes with a pinch of salt and half a chopped tomato. This curtido is made first and served cold.
2. Heat 2 tablespoons of oil, cook 1 chopped onion and 2 chopped tomatoes with 2 teaspoons of cumin and 1 teaspoon of mild ground aji for 5 minutes.
3. Add 2 litres of water, a few coriander sprigs and 1 teaspoon of salt, and bring to a simmer.
4. Slide in 800 g of albacore tuna and poach it gently for 12 minutes. Do not boil it hard or it turns to threads.
5. Lift the fish out, let it cool a little and break it into large flakes. Strain the broth and return it to the pot.
6. Peel 700 g of cassava, cut it into chunks and boil it in the broth for 25 minutes until it splits and thickens the liquid slightly. Pull out the woody core.
7. Return the flaked tuna to the broth just to warm through, off the boil.
8. Ladle into bowls, top each with a generous handful of the lime-cured onion and chopped coriander, and serve with plantain chips and lime on the side.

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