Doncella is a type of South American catfish that goes by various names. Scientifically, it’s known as Pseudoplatystoma, of which there are various species (for example, Pseudoplatystoma tigrinum and Pseudoplatystoma fasciatum).

You might also hear it called surubi in Brazil, and either doncella or zúngaro in Peru.

Doncella are found throughout the major river basins of South America, including those of the Amazon, Orinoco and Paraná Rivers (although overfishing has led to a serious decline in numbers in some areas).


They are primarily opportunistic nocturnal hunters that feed on other fish, as well as crabs and shrimp. This diet might explain why doncella tastes so go. And sorry, fish, but it’s all about the taste…

Eating Doncella

If you go to Iquitos or any other city or port town on the Amazon (or one of its major tributaries), you’ll probably start seeing a large number of dishes featuring doncella. That’s a good thing, because doncella is a largely boneless and very succulent fish.

Doncella is prepared in a number of different ways, including grilled or steamed. It also makes for a great jalea (a dish of battered and fried chunks of fish) and works perfectly in ceviche. In Iquitos, it’s very common for jaleas and ceviches to be made using freshly caught doncella.