Encebollado

Encebollado (Spanish: cooked with onions) is a fish stew dish from Ecuador. People in Ecuador eat it for breakfast, lunch, or dinner. Encebollado has been an Ecuadorian favorite for a long while. It makes a particularly great breakfast and restaurants that sell only this dish start serving it in the early morning.
It is often 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 tuna, billfish, or bonito may also be used. It may be served with ripe avocado.

Encebollado is a traditional dish from the coast, originally from the province of Guayas. The first form of encebollado was cooked in the city of Guayaquil as an economical alternative to the ceviche; around the 1970s, this dish became famous rapidly throughout the city, occupying stalls and corners, gaining popularity such as remedy for the chuchaqui (hangover).
It is one of the most traditional dishes in Ecuador, you can taste it at a national level in huecas (little local restaurants located throughout the city), markets and restaurants.