Corviche is a delightful Ecuadorian dish that we were lucky enough to discover during our trip. It’s made from green plantain, shaped into balls, and stuffed with a delicious albacore-peanut filling. I have to admit, the description didn’t immediately make my mouth water, but once I tasted it, I understood why it holds such a special place in Ecuadorian cuisine.
When we first came across corviche, we were exploring a local market, and it was impossible to ignore the inviting aroma. My wife was the first to suggest we give it a try, and I’m glad she did. This dish, deep-fried to perfection, became one of our go-to snacks throughout our travels. In this article, I’ll walk you through our experience with Ecuadorian food, starting with the unforgettable corviche.
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 way of preparing corviche is a bit of an art form, and it was fascinating to see how much care goes into each step. The process begins by peeling and mashing green plantains, working them into a dough-like consistency. I remember watching one of the locals skillfully handle the plantains, and it made me realize just how central they are to Ecuadorian cuisine.
The filling is where things get even more interesting. A blend of albacore tuna, peanuts, chopped onion, bell pepper, cilantro, lime juice, garlic, cumin, and achiote seeds comes together to create this explosion of flavors. My wife was particularly taken with how the peanuts added a subtle richness to the mix.
Once the plantain dough is ready, it’s shaped into a small ball and then pressed into a disc. A spoonful of that savory albacore-peanut filling is placed right in the center. From there, the dough is folded over and sealed carefully, almost like a little gift of flavor.
The final step is perhaps the most satisfying—deep-frying the corviche until it achieves that golden, crispy exterior. I still remember the first bite—the crunch giving way to the rich, tender filling inside. It was a perfect balance of textures and flavors that we couldn’t get enough of during our trip.
Corviche Variations and Twists
For those looking to explore different flavors, corviche offers plenty of room for creativity. While the traditional version uses albacore tuna, we found that some places substitute it with shrimp or crab, giving the dish a fresh twist. My wife and I tried a version with shrimp, and it brought a whole new dimension to the dish—a bit sweeter, with a briny bite that complemented the peanut filling beautifully.
What we loved most was how each vendor seemed to put their own spin on the seasoning. Some leaned into bold spices, while others added a squeeze of lime or a dash of extra cilantro, creating variations that made every corviche unique.
For those with adventurous palates, we even came across versions filled with cheese or vegetables, which added richness or a lighter, more refreshing taste. A few chefs got creative with the presentation, shaping the corviche into bite-sized pieces or larger, shareable portions. These artistic touches not only made the dish more appealing but added to the fun of discovering this Ecuadorian delicacy in all its forms.
Tasting Corviche
Corviche has a flavor that’s hard to forget, and I think a lot of that comes from the peanut butter used in the filling. It’s rich, hearty, and incredibly satisfying. Personally, I can only manage two medium-sized corviche before I’m full—it’s one of those dishes that fills you up quickly.
During our trip, we made it a point to try corviche from different spots. We sampled a few in various restaurants, but the best one, hands down, came from a local we met on one of our tours. He used fresh tuna that tasted like it was straight out of the ocean, but we also learned that corviche can be made with Corvina, a delicate white fish that gives a slightly different but equally delicious result.
Restaurants often offer a variety of sauces to pair with corviche, which adds another layer of flavor. Some places even serve it with an onion salad or a side of mayonnaise, which complements the dish nicely. At first, I admit, we were a bit hesitant to try corviche, but as we traveled more through Ecuador, it became our favorite snack. Now, just thinking about it makes us want to hop on a plane and head back to Ecuador!
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 truly embodies the rich culinary heritage and coastal charm of Ecuador. Its unique taste is something that resonates with both locals and travelers like us. More than just a dish, corviche carries the essence of Ecuadorian culture and reflects the pride of the coastal communities who have cherished it for generations. It’s one of those foods that connects people and traditions, making it all the more special.
As you explore Ecuador, I can’t recommend trying corviche enough—its delicious taste will leave a lasting impression. And if you’re curious to dive deeper into Ecuadorian cuisine, be sure to check out our comprehensive guide on the incredible food this country has to offer!
