Corviche de Pescado (Ecuadorian Fish Corviches)

Name: Corviche de Pescado (Ecuadorian Fish Corviches)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 small corviches or 4 large corviches
Ingredients: 500 g of albacore tuna; 4 tablespoons of achiote oil 60 ml; 1 finely chopped red onion; 1-2 scallions or green onions; 2 garlic cloves; 1 small green pepper or ½ large green pepper; ½ teaspoon of cumin powder; ½ bunch of cilantro or about 2 tablespoons of chopped cilantro; ½ cup peanut butter; ½ cup fish broth or water; 500 grams of green plantains; ¼ cup achiote oil 60ml; ½ cup peanut butter; salt and pepper to taste; 2-3 cups of oil; pickled onions; Onion and tomato curtido salsa; Peanut sauce or peanut aji hot sauce; Cilantro aioli; Cabbage salad with carrot; Avocado sauce

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings
8 small corviches or 4 large corviches
Course
Main Course, Breakfast, Appetizer, Snacks, Brunch
Cuisine
South American, American, Ecuadorian

Corviche de Pescado (Ecuadorian Fish Corviches)

Iris Warren

Report

Recipe for Ecuadorian corviche de pescado, these fritters or croquettes are made with a green plantain and peanut dough, filled with albacore fish and fried until crispy.Served with peanut sauce, pickled onions, cilantro mayonnaise, and spicy aji sauce.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

For the fish filling:

500 g of albacore tuna can also use corvina or sea bass, cut into medium pieces
4 tablespoons of achiote oil 60 ml
1 finely chopped red onion approximately 130 g
1-2 scallions or green onions finely chopped - only use the white part
2 garlic cloves crushed or minced
1 small green pepper or ½ large green pepper finely chopped
½ teaspoon of cumin powder
½ bunch of cilantro or about 2 tablespoons of chopped cilantro save 2-3 cilantro sprigs for the broth

For the peanut sauce:

½ cup peanut butter no sugar added
½ cup fish broth or water

For the grated green plantain dough:

500 grams of green plantains 2 medium or 3 small ones
¼ cup achiote oil 60ml
½ cup peanut butter no sugar added, approximately 150 g
salt and pepper to taste

To fry the corviches:

2-3 cups of oil

To serve the corviches:

pickled onions or
Onion and tomato curtido salsa
Peanut sauce or peanut aji hot sauce
Cilantro aioli
Cabbage salad with carrot
Avocado sauce

Add to Shopping List

Instructions

For the fish filling:

Season the fish with salt, pepper, and cumin.
In a small pot, prepare a refrito (sofrito) by heating achiote oil and then add the chopped red onion, scallions, crushed garlic, green bell pepper, cumin, and salt/pepper to taste.
When the onions are translucent and soft, remove half of the refrito from the pan and reserve it for the green plantain dough and the peanut sauce.
Add the fish pieces to the refrito. You can cook the fish with just the refrito (without water), or if you want some fish broth (for the peanut sauce), you can add ½ cup to ¾ cup of water. Add the cilantro sprigs and bring the water to a boil. Cook covered for about 5-10 minutes or until the fish is soft and cooked. Then, remove the fish pieces from the broth and save the broth for the peanut sauce.
If you did not add water, simply remove the contents of the pot (the fish and the onion refrito), and prepare the peanut sauce in the same pot (without washing).

For the peanut sauce:

In the same pan where the fish was cooked, add ½ cup of the peanut butter and ½ cup of the fish broth (or ½ cup of water if you don't have broth), 1-2 tablespoons of the refrito, and salt to taste. Cook over medium heat, stirring, until a sauce forms; you can adjust the thickness to your liking by adding more broth or water. You can also add some additional chopped fresh cilantro at the end.

For the grated green plantain dough:

Peel the green plantains and grate them on the fine side of the grater. You can grate them on the super fine side (they come out almost like smoothies or puree).
Or also on the fine grater side, but still grated. You can use whichever option you prefer, or a combination of both options.
Immediately mix the grated green with the achiote oil and the rest of the peanut butter, and mix well.
Then add the rest of the refrito that you saved when preparing the fish.
Knead the dough until it becomes soft and comes away from your fingers easily. If the dough is dry, you can add a little fish stock (or water).
To test the flavor of the dough, cook a small piece of the dough (flattened into a disk) in a pan. Taste and then adjust the salt if necessary, and add more peanut butter or other seasonings if desired. Knead the dough again to incorporate any additional ingredients. If desired, you can cook another small piece of dough again for the final check.

To assemble and fry the corviches:

Break or crumble the cooked fish into slices or small pieces.
Form a flat patty with a portion of the green plantain dough and place a few pieces of the fish in the center. Fold the green plantain dough patty and shape it into an oval. Repeat this procedure with the rest of the plantain dough and fish filling. Keep the palms of your hands moistened with water to help form the corviches.
Then, fry the corviches in plenty of hot oil*** until they are golden.
Place the fried corviches on paper towels to absorb excess oil.
Serve the corviches hot. The best way to serve them is to cut them lengthwise and then fill them with toppings and sauces of your choice. For example, with the peanut sauce you prepared previously, other toppings include coleslaw, red pickled onions,, avocado, cilantro mayonnaise, aji style hot sauce to taste, etc.

Notes

***To cook the corviches in the air fryer, pre-heat the fryer to 180C / 350F. Spray the corviches with a little baking spray or use a parchment paper liner for the fryer. Gently place the corviches in the air fryer and let them cook for approximately 20 minutes, turning them over after the 10th minute.