Encebollado

Peel the cassava, cut it into batons about 2-3 cm thick, and boil in salted water for 20-25 minutes until tender, until a knife easily pierces a piece. Drain in a colander and set aside.

Meanwhile, make the curtido onions: thinly slice 2 onions, blanch in boiling water for 30 seconds, then immediately rinse under cold water to remove any bitterness. Mix with the juice of 2 limes, a third of the cilantro (finely chopped), and a pinch of salt, and let marinate for at least 20 minutes.

In a deep pot, heat the oil over medium heat and sauté the last finely chopped onion, tomatoes, and bell pepper for 5 minutes until softened, seasoning lightly with salt. Add the garlic, cumin, and paprika, and cook for another minute until fragrant.

Pour in 2 L of water, bring to a boil, add the whole piece of tuna and the second third of the cilantro sprigs. Simmer over medium heat for 15 minutes until the fish is cooked through.

Carefully remove the tuna, let it cool slightly, remove the skin and bones, and flake the flesh by hand along the grain into large chunks.

Strain the broth through a sieve into a clean pot, return the cooked cassava and tuna flakes, heat through for 3-5 minutes, and adjust salt and black pepper to taste.

Ladle the hot soup into deep bowls and generously top with the curtido onions along with their marinade.

Serve immediately, sprinkled with the remaining cilantro, with wedges of 2 limes, and green plantain chips or toasted corn on the side.