Albacore, yucca, tomato, red onion, and herbs are the base ingredients. It is said that the indigenous people of the Valdivia culture cooked fish over a wood fire in ceramic pots. And that, after the conquest, their descendants merged fish and yucca with other ingredients brought by the Spaniards. Between the 1950s and 1960s, this became the soup that is currently consumed and was called “picante.” Therefore, now the places where encebollado is sold are known as “picanterías.” Although in its origins, this dish wandered through the streets of Guayaquil alongside the cevicheros, as those who sold ceviche and encebollado in buckets were known.

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