AI-generated image
Corviche
Plantain and peanut fish fritters
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
Shop this recipe on Amazon
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
MathiaMoong and urad dal wafers
Mathia are thin, crisp, slightly sweet and peppery wafers made from mathia flour, a mix of ground husked moong and urad dal. They are a classic Gujarati Diwali snack. The dough is pounded until pale, rolled very thin between plastic sheets and fried one at a time. They are fragile, so store them gently. To make mathia flour, finely grind 4 parts husked green gram lentils with 1 part husked black gram lentils.
Lumpiang sariwaFresh vegetable spring rolls
Lumpiang sariwa ('fresh lumpia') is the unfried cousin of the crisp Filipino spring roll, served at fiestas, family gatherings and as a substantial afternoon merienda around Manila and the Tagalog provinces. A thin, soft egg crepe is wrapped around a lettuce leaf and a warm sauté of sweet potato, jicama, carrot, green beans, cabbage and tofu, then covered in a glossy brown garlic sauce and a shower of crushed peanuts. In Negros the filling is heart of palm (ubod) instead. It is eaten with a knife and fork, or carefully by hand. Chef's tip: make the crepes thin enough that you can almost see light through them; thick ones turn rubbery and hide the filling.
Filipino