Corviches
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup roasted peanuts
- 2pounds green plantains (3 large plantains)
- Kosher salt
- 2½ teaspoons achiote (annatto) paste
- 3sprigs cilantro, chopped
- 2cloves garlic
- 1medium red onion (9 ounces), diced large
- 1medium green pepper, stemmed, seeded and diced large
- 1pound plum tomatoes, peeled and diced large
- Vegetable oil, for pan frying
- ½ pound fresh tuna (or sea bass), cut into ½-inch dice
Preparation
- Step 1
In a blender or food processor, pulse the peanuts until they are crushed and just starting to clump together.
- Step 2
Cut off the ends of the plantains, and slit open the skins with a sharp knife. Peel and cut plantains into 1½-inch pieces. Place ⅔ of the cut plantains in a pot with enough water to cover by 1 inch, and bring to a boil over high heat. Salt the water until it tastes pleasant. Boil the plantains until they are cooked through, pierceable with a fork but not soft, about 30 minutes. Drain, and let cool to warm.
- Step 3
Using the large-holed grating blade of a food processor (or box grater), grate the raw plantain, and then grate the cooked. Transfer the plantains to a mixing bowl, and stir in the peanuts, 1½ teaspoons achiote, cilantro and 2 teaspoons kosher salt, or to taste.
- Step 4
In a food processor, mince the garlic, onion and green pepper, then add the tomatoes and process until puréed. Chill a mixing bowl in the freezer.
- Step 5
Heat 2 tablespoons of oil in a large sauté pan over medium high heat with remaining 1 teaspoon achiote, and when the oil is hot, add the tomato mixture and 1 teaspoon kosher salt. Stir occasionally, making sure the bottom of the pan doesn’t scorch. Cook at a boil until there is no juice left in the pan, but the mixture is still very moist, about 12 minutes.
- Step 6
Season fish with salt. Lower heat to low, add the fish to the sauce and cook, stirring occasionally, until it just flakes when you press it, about 3 minutes. Chop the mixture up in the pan with a spoon or spatula, and salt to taste. Remove the filling to the cold bowl, and let cool.
- Step 7
Lightly dampen your hands. Take about ¼ cup of the plantain mixture, and flatten it in your hand to ½-inch thick. Press a long divot in the center of the plantain. Add 2 teaspoons of the filling to the center, and gently fold the plantain around the filling to encase it in a little football shape. Repeat until you’ve used all the plantain; extra filling is delicious for snacking.
- Step 8
Pour a scant ½-inch depth of oil into a large, wide sauté pan, and heat over medium-high heat until the oil is shimmering (350 degrees). Carefully place about half the corviches into the oil, making sure to leave a little room between each one. Fry for about 2 minutes per side, until deep golden brown. Turn them twice to fry on 3 sides. Remove them to a paper-towel-lined platter. Repeat with remaining corviches. Serve hot or at room temperature with the ají Cuencano (recipe here).
Private Notes
Cooking Notes
Sounds great, but there are a few ingredients missing from the list.
Fish?
This recipe without a video borders on useless. The average reader knows how to mince and saute garlic, or how to scramble eggs, without a video. But there's too much new stuff here which the written instructions don't clearly explain. I bet this is one of those where no one comments that they made this for the first time following the recipe and the result was pure deliciousness.
How much fish?
Very clear instructions
The instructions were clear; but if not, You Tube is replete of videos how to make corviche, tamales, arancini, kibe, and other similarly assembled foods. Give corviche a shot; it's easier to make than to read. Enjoy!
This recipe without a video borders on useless. The average reader knows how to mince and saute garlic, or how to scramble eggs, without a video. But there's too much new stuff here which the written instructions don't clearly explain. I bet this is one of those where no one comments that they made this for the first time following the recipe and the result was pure deliciousness.
How much fish?
Fish?
Sounds great, but there are a few ingredients missing from the list.
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