The fish corviche is a delicious typical appetizer from the Ecuadorian coast, especially in the province of Manabí. The preparation involves finely chopping onion, pepper, and tomato, making a sauté with garlic, adding fish, and seasoning with cilantro, cumin, salt, and pepper. Green plantain is used for the dough, which is filled with the fish mixture and can be fried or baked. An explosion of flavors in every bite.
The fish corviche is a delightful combination of flavors and textures that will enchant your guests.
A perfect mix of fresh ingredients and spices that come together to create a unique and flavorful dish.
Ideal for enjoying on any occasion, this dish will take your friends and family on a culinary journey they won't forget.
Enjoy your meal.
Fish Corviche
Ingredients
3 Green plantains
½ pound of Fish (drum, albacore, or tuna, swordfish)
1 cup of Toasted and ground peanut
1 Large tomato
1 Green pepper
1 Red onion (paiteña)
1 teaspoon of Achiote
1 teaspoon of Garlic
3 Cilantro sprigs
1 pinch of Salt
Ground cumin
Aji and pickled vegetables for serving
1 pinch of Pepper
Preparation
Step 1 : First, finely chop the onion, pepper, and tomato.
Step 2 : Next, pour oil into a skillet to make the sauté, adding the onion, pepper, tomato, and garlic, and mixing well.
Step 3 : Then, add the fish in pieces and season with cilantro, cumin, salt, and pepper.
Step 4 : Afterwards, grate half of the green raw, cook the other half, then mash everything and mix.
Step 5 : Add ground peanut, achiote, and knead the mixture.
Step 6 : Shape oval or elongated balls with the green dough and fill them with the fish mixture.
Step 7 : Finally, you can fry the filled balls in plenty of oil or bake them at 180 degrees Celsius.
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