🇪🇨 Ecuadorian Cuisine

Corviche

Plantain and Peanut Fish Dumpling

Prep Time 30 min

Servings 6

Difficulty Medium

Calories 334 kcal

A torpedo-shaped dumpling of green plantain dough enriched with peanut, stuffed with seasoned fish, and fried until golden — a unique Manabí coastal specialty.

Ingredients

4 green plantains, boiled and mashed
1/2 cup ground roasted peanuts
300g firm white fish, cooked and flaked
1 onion, finely diced
2 cloves garlic, minced
1 tomato, diced
1 tbsp achiote oil
1 tsp cumin
Cilantro, salt, pepper
Oil for frying

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.