Encebollado is a popular dish from Ecuador that consists of boiled fish served with onions, cilantro, lime juice, and spicy peppers. The traditional fish used in this recipe is tuna, but other types of fish can also be used such as shrimp or squid.
Ingredients:
– 2 pounds fresh tuna (or any other preferred fish)
– 4 large onions, chopped
– Salt and pepper to taste
– 1 cup cilantro, chopped
– 2 limes, juiced
– 3 serrano peppers, sliced (optional)
– 6 garlic cloves, minced
Instructions:
1. Clean the fish by removing any scales and bones. Rinse it under cold water and pat it dry with a paper towel.
2. In a large pot, add enough water to cover the fish and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the fish simmer for 15-20 minutes or until fully cooked.
3. While the fish is cooking, chop the onions and garlic finely. Set aside.
4. After the fish is done, remove it from the pot using a slotted spoon and place it on a large plate. Let it cool for a few minutes.
5. In the same pot where you cooked the fish, add the chopped onions, minced garlic, salt, pepper, and serrano peppers (if desired). Sauté over medium heat until the onions are translucent and fragrant.
6. Add the chopped cilantro to the pot and stir well. Let it cook for a couple of minutes.
7. Once the fish has cooled down, flake it into small pieces using a fork.
8. Add the flaked fish back into the pot with the onion mixture. Stir well to combine all ingredients.
9. Squeeze the juice from 2 limes over the fish and mix everything together.
10. Serve hot with additional cilantro, lime wedges, and sliced peppers (if desired). Enjoy your Encebollado!
Text model: silicon-masha
Image model: HotArt
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