|Place of origin||Ecuador|
|Main ingredient(s)||Fish (albacore or other tuna or billfish), pickled cassava, red onions|
Encebollado (Spanish: cooked with onions) is a fish soup from Ecuador, regarded as a national dish. It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but also tuna, billfish, or bonito. It may be served with ripe avocado.
- Martin, Herrera (7 October 2007). "El encebollado, un plato que evolucionó con los marineros españoles de antaño". Gastronomia Peru. Retrieved 16 August 2013.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>