Encebollado
Fresh albacore tuna poached with cassava in a cumin-tomato broth, topped with quick-pickled red onion — the pickled onion is the whole point, not a garnish, and the dish's name means literally 'onion-dressed.'
Seafood
⚠ Contains: Fish, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5 lbs fresh albacore tuna
- 2 lbs yuca (cassava), peeled and cut into chunks
- 2 tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp achiote or paprika
- 6 cups water or fish stock
- 1 red onion, thinly sliced
- Juice of 3 limes
- Chopped cilantro, mustard, and hot sauce, to serve
- Plantain chips, to serve
Steps
- Toss the sliced red onion with the lime juice and a pinch of salt, and let it quick-pickle while you cook.
- Simmer the tuna in the water or stock with the onion, garlic, cumin, and achiote until just cooked through, then remove and flake the fish, reserving the broth.
- Add the yuca to the broth and simmer until tender.
- Add the tomatoes and simmer another 10 minutes.
- Return the flaked tuna to the pot and season with salt.
- Serve topped generously with the pickled red onion, cilantro, and condiments of choice, with plantain chips on the side.