A torpedo-shaped dumpling of green plantain dough enriched with peanut, stuffed with seasoned fish, and fried until golden — a unique Manabí coastal specialty.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Boil plantains until tender. Mash with ground peanuts into a smooth dough.
-
2
Make filling: sauté onion, garlic in achiote oil. Add tomato, cumin, salt. Cook 5 min.
-
3
Add flaked fish and cilantro to the filling. Mix well and cool slightly.
-
4
Take a ball of plantain dough, flatten in your palm, place filling in center.
-
5
Shape into a torpedo or football shape, enclosing the filling completely.
-
6
Deep fry at 175°C until golden and crispy, about 5-6 min. Drain and serve hot.
Did You Know?
Corviche is considered the ultimate test of a Manabí cook — the dough must be perfectly smooth and the filling must stay sealed during frying.
Chef's Notes
Equipment Tips
- food processor
- deep skillet
- mixing bowl
Garnishing
lime wedge
Accompaniments
curtido (pickled onion), aji
The Story Behind Corviche
Corviche is a proud creation of Manabí province, where the combination of green plantain and peanut reflects the region's dual coastal and agricultural identity. The technique of incorporating peanut into plantain dough for both flavor and structural integrity is a culinary innovation unique to this region of Ecuador.
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