Ingredients
For 12 servings. All ingredients are generic, never brand names.
- Green plantains, grated4
- Peanut paste150 g
- Achiote1 tsp
- Oil for frying1 L
- Salt1 tsp
- Fish, flaked400 g
- Red onion1
- Garlic cloves3
- Green pepper1
- Cumin1 tsp
- Achiote (annatto)1 tsp
- Oil3 tbsp
- Salt1 1/2 tsp
Method
- DoughMix grated plantain with peanut paste, achiote and salt.
- FillingMake a refrito: fry onion, garlic, pepper, cumin and achiote in oil. Cook the seafood filling.
- ShapeShape torpedoes around the filling.
- FryFry until golden; serve with curtido.
Nutrition per serving
| Calories | 271 kcal |
|---|---|
| Protein | 11.1 g |
| Carbohydrates | 23.8 g |
| Fat | 16.4 g |
| Fibre | 3.1 g |
| Sugar | 10.6 g |
| Sodium | 521 mg |
| Saturated fat | 2.3 g |
| Serving size | about 140 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Peanuts, Fish. Use halal-certified meat and poultry.
Quick answers
How long does Corviche take to make?
About 42 min in total: 30 min of preparation and 12 min of cooking.
How many calories are in Corviche?
About 271 kcal per serving, with 11 g of protein. The recipe makes 12 servings of about 140 g each.
Which allergens does Corviche contain?
Based on its ingredients it contains Peanuts, Fish. Always check the labels of packaged ingredients.
Where is Corviche from?
Corviche is a main course from Ecuador. Manabí plantain-peanut fritters stuffed with fish.