Corviche is a delectable Ecuadorian dish made with green plantain balls with tasty albacore-peanut filling. It may not sound appetizing, but it holds a special place in the hearts of Ecuadorians and stands as a symbol of their rich culinary heritage.
In this article, we will share our gastronomic experience in Ecuador, highlighting this deep-fried fish and plantain dish.
How To Make Corviche
Corviche’s main ingredients include:
- Green plantains (platano verde)
- Albacore tuna (or other seafood options)
- Peanuts
- Onion
- Bell pepper
- Cilantro
- Lime juice
- Garlic
- Cumin
- Achiote (annatto) seeds
- Oil for frying
The traditional preparation method for Corviche involves several steps. It begins with peeling and mashing the green plantains until they reach a dough-like consistency.
Next, a delightful filling is crafted by combining albacore tuna, peanuts, chopped onion, bell pepper, cilantro, lime juice, garlic, cumin, and achiote seeds, infusing the mixture with various flavors.
Once the plantain dough is ready, a portion is taken and shaped into a ball before being flattened into a disc. In the center of this disc, a spoonful of the savory albacore-peanut filling is carefully placed. Then, the dough is skillfully folded and sealed, ensuring the filling remains enclosed.
The final step is deep-frying it to perfection, achieving a golden, crispy exterior that perfectly complements its rich and flavorful contents.
Corviche Variations and Twists
For those seeking diverse flavors, albacore tuna can be substituted with shrimp or crab, offering a seafood delight in different ways. Additionally, cooks have embraced the art of spices and seasonings, experimenting with various combinations to elevate the dish’s taste profile.
Adventurous chefs have also ventured into alternative fillings, introducing elements like cheese or vegetables. A touch of artistic flair has inspired some to present Corviche in creatively crafted shapes or sizes, adding a visually enticing element to this Ecuadorian delicacy.
Tasting Corviche
Corviche has an exceptional taste which might be attributed to the peanut butter used in the recipe. I can only eat two medium-sized corviche as it’s quite filling.
We tried different corviche from a few different restaurants in Ecuador, but the best one was made by a local we met during our tour. He used fresh tuna, but it can also be made with Corvina, which is a white fish.
In restaurants, they offer different sauces which you can add to your corviche. In some places, it is served with onion salad and mayonnaise.
At first, we were reluctant to try this dish, but as we got used to traveling in Ecuador, corviche became our favorite snack. Thinking about it makes us want to go back to Ecuador now.
Where To Get The Best Corviche
Below is a list of places where you can get corviche. You can also buy them on the streets and along the coast if you are in the coastal region.
- La Ronda, Quito
- Malecon 2000, Guayaquil
- Ayampe
- Esmeraldas
Conclusion
Corviche is a true representation of Ecuador’s rich culinary heritage and coastal charm. It has a unique taste that delights both locals and visitors. This traditional dish is not just food; it represents Ecuadorian culture and the pride of its coastal communities. It’s a dish to be cherished and passed down through generations. As you explore Ecuador, don’t forget to try Corviche and enjoy its unique and delectable taste. Do not forget to check out our big guide on Ecuadorian food.
