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Corviche
Corviche: Manabí's green-plantain and peanut fritters filled with spiced fish
Along the Manabí coast and in Guayaquil's afternoon snack stalls, corviches are torpedo-shaped fritters with a crisp, peanut-rich green-plantain crust and a filling of fish cooked with onion, pepper and cumin. They are eaten hot with pickled red onion and a dash of chilli, often for breakfast or as an afternoon bite. Peanuts are a major allergen. The usual mistake is making the plantain shell too thick, which leaves raw starchy dough inside; keep it about 1 cm and fry at a steady 170 °C. Chef's tip: grate the plantain on the finest holes of a box grater; a fine grate makes a smooth dough that seals without cracks.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the filling
- 1 tbsp sunflower oil
- 1 red onionsmall, finely chopped
- ½ red pepperfinely chopped
- 2 cloves garlicfinely chopped
- ½ tsp ground cumin
- 10 ½ oz white fish filletskinless
- 2 tbsp fresh corianderchopped
- ½ tsp salt
For the dough
- 4 green plantainspeeled
- 1 tbsp achiote oilor 1 tbsp oil with ½ tsp ground achiote
- 1 tsp salt
For frying and serving
- 1 litre sunflower oilfor frying
- 1 red onion (optional)thinly sliced and soaked in lime juice
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Method
0/6 doneStep 1: Heat 1 tbsp sunflower oil in a frying pan over a medium heat and cook 1 red onion, ½ red pepper, 2 cloves garlic and ½ tsp ground cumin until soft.
5 minStep 2: Add 10 ½ oz white fish fillet and ½ tsp salt, cover and cook for 6–8 minutes, until the fish is opaque all through and flakes. Flake it with a fork, stir in 1 tbsp smooth unsweetened peanut butter and 2 tbsp fresh coriander, and leave to cool.
8 minStep 3: Finely grate 4 green plantains into a bowl. Mix in 3 ½ oz smooth unsweetened peanut butter, 1 tbsp achiote oil and 1 tsp salt and knead into a smooth, slightly sticky dough.
10 minStep 4: With wet hands, flatten a portion of dough about 1 cm thick in your palm, spoon on some filling and wrap the dough round it into a fat cigar 10 cm long, sealing it well. Make about 10.
Step 5: Heat 1 litre sunflower oil in a deep pan to 350°F. Fry 3–4 corviches at a time for 5–6 minutes, turning, until deep golden and crisp; the dough should be cooked through, not raw, when you cut one open.
18 minStep 6: Drain on kitchen paper and serve hot with 1 red onion.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 20 g
- Carbs
- 52 g
- Fat
- 27 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does corviche take?
- About 65 minutes in total: 35 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
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