Encebollado (Ecuador)
Serves 4
Ingredients
Method
500 g. Fresh Tuna, Cubed
1 l. Water
2 Onions, Chopped
2 Tomatoes, Chopped
1 Bell Pepper, Chopped
1 Bunch of Fresh Cilantro, Chopped
¼ tsp. Salt to Taste and Pepper
1 Lime, Cut into Wedges, for Serving
In a large pot, combine the tuna, water, onions, tomatoes, bell pepper, and half of the cilantro.
Bring to a boil, then reduce the heat and simmer until the tuna is cooked through and the vegetables are soft.
Season the soup with salt and pepper.
Serve the encebollado with lime wedges and garnish with the remaining cilantro.