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Corviche de Pescado (Ecuadorian Fish Corviches)

ByLayla Pujol Posted on Achiote or annatto, Appetizers, Breakfast and brunch, Comfort food, Ecuador, Fish, International, Latin America, Main dishes, Meatless, Parties and events, Plantains, Recipes for Lent, South America, Street food, Tuna
1 Comment
Overhead shot of three corviches on a plate with one cut in half and topped with onions and a green sauce.

If you’ve ever wandered the stunning coastal regions of Ecuador, particularly the province of Manabí, chances are you’ve come across Corviches de Pescado. These savory plantain dough fritters or croquettes, typically filled with tuna or other types of fish/seafood, are a beloved coastal street food that can be enjoyed at any time of day, in any kitchen in the world!

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Close up shot of a corviche on a plate cut in half topped with onions and sauces with another corviche next to it.

Fish corviche, also known as “corbiche” is a delicious coastal recipe from the Manabí region in Ecuador. This classic street food is made with a dough of grated green plantain, peanuts, and a vegetable sofrito, filled with pieces of fish, and then fried. They’re typically shaped like a long croquette, but their size and thickness can vary depending on the cook’s preference.

Overhead shot of Ecuadorian fish corviche croquettes on a white plate with blue flowers.

Ingredients Needed

Fish Filling:

  • Albacore Tuna: Albacore tuna is used as the savory, protein-packed filling!
  • Achiote Oil: Achiote oil is a red colored oil that adds color to the corviche dough. If you can’t find achiote oil, you can gently simmer oil with some whole annatto seeds!
  • Red Onion, Green Onions, Green Pepper & Garlic: This is the refrito, also known as sofrito, that adds extra flavor to the fish.
  • Cumin: Cumin adds a bold, warming flavor.
  • Cilantro: Fresh cilantro adds a bright flavor to the fish and broth.
Ingredients for Ecuadorian refrito or sofrito on a kitchen counter
Ingredients for Ecuadorian refrito or sofrito: Achiote oil, cilantro, green onions, bell pepper, red onion, garlic, cumin, salt and pepper

Peanut Sauce:

  • Peanut Butter: Use regular, creamy peanut butter. I prefer to use an organic peanut butter that has no added sugar.
  • Fish Broth or Water: Add leftover fish broth if you added water to cook the fish. If not, you can just add some water until the sauce is your desired consistency.
Ingredients needed for Ecuadorian corviches de pescado on a kitchen counter

Green Plantain Dough

  • Green Plantains: These are the starchy base of the dough!
  • Achiote Oil: Achiote oil prevents the grated plantains from oxidizing.
  • Peanut Butter: A bit of peanut butter added to the dough adds a slightly nutty flavor.
  • Salt & Pepper: Add salt and pepper to taste!
  • Oil: You will need a high smoke point oil like vegetable oil or canola oil to fry the corviches!
Ecuadorian fish and plantain croquettes called corviches on a white and blue plate with lime wedges on the side

How to Make Fish Corviche

Prepare the fish filling:

  1. Prep Fish & Make Refrito: Season the fish with salt, pepper, and cumin. In a small pot, prepare a refrito (sofrito) by heating achiote oil and then add the chopped red onion, scallions, crushed garlic, green bell pepper, cumin, and salt/pepper to taste.
Cooking the refrito in a saucepan on the stove.
  1. Reserve Half: When the onions are translucent and soft, remove half of the refrito from the pan and reserve it for the green plantain dough and the peanut sauce.
  2. Cook the Fish: Add the fish pieces to the refrito. You can cook the fish with just the refrito (without water), or if you want some fish broth (for the peanut sauce), you can add ½ cup to ¾ cup of water. Add the cilantro sprigs and bring the water to a boil. Cook covered for about 5-10 minutes or until the fish is soft and cooked. Then, remove the fish pieces from the broth and save the broth for the peanut sauce.
Fish simmering in a saucepan with the refrito and fresh cilantro.
  1. Set Aside: If you did not add water, simply remove the contents of the pot (the fish and the onion refrito), and prepare the peanut sauce in the same pot (without washing).

Make the peanut sauce:

  1. Prep the Sauce: In the same pan where the fish was cooked, add ½ cup of the peanut butter and ½ cup of the fish broth (or ½ cup of water if you don’t have broth), 1-2 tablespoons of the refrito, and salt to taste. Cook over medium heat, stirring, until a sauce forms; you can adjust the thickness to your liking by adding more broth or water. You can also add some additional chopped fresh cilantro at the end.
Peanut sauce simmering in a saucepan.

Make the dough:

  1. Grate the Plantains: Peel the green plantains and grate them on the fine side of the grater. You can grate them on the super fine side (they come out almost like smoothies or puree). Or also on the fine grater side, but still grated. You can use whichever option you prefer, or a combination of both options.
Grating green plantains with a box grater on a white plate.
Grating green plantains with a box grater on a white plate.
  1. Combine with Achiote Oil & Peanut Butter: Immediately mix the grated green with the achiote oil and the rest of the peanut butter, and mix well.
Grated plantains with achiote oil and peanut butter in a bowl.
  1. Add Refrito: Then add the rest of the refrito that you saved when preparing the fish.
Reserved refrito with the grated plantain mixture in a bowl.
  1. Knead: Knead the dough until it becomes soft and comes away from your fingers easily. If the dough is dry, you can add a little fish stock (or water).
Green plantain dough after being kneaded well in a bowl.
  1. Taste Test: To test the flavor of the dough, cook a small piece of the dough (flattened into a disk) in a pan. Taste and then adjust the salt if necessary, and add more peanut butter or other seasonings if desired. Knead the dough again to incorporate any additional ingredients. If desired, you can cook another small piece of dough again for the final check.
Small piece of dough in a skillet to taste the dough before making the corviches.

Assemble and fry the corviches:

  1. Assemble the Corviches: Break or crumble the cooked fish into slices or small pieces. Form a flat patty with a portion of the green plantain dough and place a few pieces of the fish in the center. Fold the green plantain dough patty and shape it into an oval. Repeat this procedure with the rest of the plantain dough and fish filling. Keep the palms of your hands moistened with water to help form the corviches.
Overhead shot of an assembled corviche on a plate next to a piece of dough flattened with the pieces of fish placed in the center.
Overhead shot of an assembled corviche on a plate next to a piece of dough flattened with the pieces of fish placed in the center.
  1. Fry: Then, fry the corviches in plenty of hot oil until they are golden. Place the fried corviches on paper towels to absorb excess oil.
Fried corviche being taken out of a pot of oil with a spoon.
  1. Serve & Enjoy: Serve the corviches hot. The best way to serve them is to cut them lengthwise and then fill them with toppings and sauces of your choice. For example, with the peanut sauce you prepared previously, other toppings include coleslaw, red pickled onions, avocado, cilantro mayonnaise, aji style hot sauce to taste, etc.
Close up shot of a corviche on a plate cut in half topped with onions and sauces with two more corviche croquettes next to it.

Pro tip! If you prefer not to fry the corviches de pescado, you can cook them in the air fryer instead. To cook the corviches in the air fryer, pre-heat the fryer to 180C / 350F. Spray the corviches with a little baking spray or use a parchment paper liner for the fryer. Gently place the corviches in the air fryer and let them cook for approximately 20 minutes, turning them over after the 10th minute.

Cooking Ecuadorian fish corviches in the air fryer

Recipe Variations

In Manabí, it is traditional to serve corviches with the fish filling of albacore tuna in the middle. For ease, you can opt to use canned tuna instead! You can also use other types of fish and you even fill them shrimp or other seafood. In some regions of Ecuador, you can also find corviches filled with cheese. If you opt to make them with cheese, use a mild, melty cheese like mozzarella.

One corviche split in half on a plate with a cabbage and carrot salad on the top.
One corviche split in half on a plate with pickled red onions on the top.

Tips for Success

  • Fresh fish can be cooked with a little refrito or with water to make a broth, which is used in the peanut sauce or to moisten the dough if needed.
  • Keep peeled plantains in water while grating to prevent browning from oxidation.
A white bowl with peeled green plantains covered with water
  • Add room-temperature achiote oil quickly to the dough to avoid oxidation, which can turn it brown.
  • Before you assemble the corbiches, cook a small piece of the dough to taste and adjust the seasoning as needed.
  • To prevent the dough from sticking, keep your hands wet while shaping the corviches.
  • Shaped but uncooked corviches can be stored overnight, wrapped in plastic to prevent drying or oxidation.
Uncooked corviches covered in plastic wrap on a plate
  • Use enough oil to almost submerge the corviches while frying, or carefully spoon hot oil over them. Alternatively, bake or use an air fryer.
  • Reheat corviches in the oven at 155°C (310°F) for 7-10 minutes.
Two corviches on a plate with toppings, with one corviche cut in half to show the filling to the camera.

How to Serve Corviche de Pescado

Ecuadorian corviches de pescado are versatile and can be enjoyed in a variety of ways. I like them with lots of sauces, and a lime wedge, too! You can also serve them with a side salad, a cabbage/carrot style coleslaw is a typical side or topping.

Sauces and toppings for Ecuadorian plantain corviche: Pickled red onions, cilantro mayo sauce, cabbage anc carrot salad, peanut sauce, spicy aji sauce
Sauces and toppings for Ecuadorian plantain corviche: Pickled red onions, cilantro mayo sauce, cabbage anc carrot salad, peanut sauce, spicy aji sauce

I recommend serving them with the following sauces and sides (mix and match based on your personal preference):

1
Cebollas encurtidas recipe
Lime pickled onions – Cebollas encurtidas
Recipe for lime pickled onions or cebollas encurtidas, these Latin/Ecuadorian marinated or pickled red onions made by marinating thinly sliced red onions with lime juice and salt.
Check out this recipe
2
Onion and tomato salsa
Onion and tomato curtido salsa/salad {Curtido de cebolla y tomate}
Recipe for curtido de cebolla y tomate, a Latin style lime pickled red onion and tomato salad or lime marinated onion tomato salsa
Check out this recipe
3
Cilantro aioli mayonnaise sauce (Mayonesa de cilantro)
Cilantro mayonnaise or aioli {Mayonesa de cilantro}
Recipe for a delicious cilantro aioli mayonnaise sauce made with egg, oil, fresh cilantro, lime and garlic.
Check out this recipe
4
Ecuadorian aji criollo recipe
Ecuadorian hot sauce recipe {Aji criollo}
Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime
Check out this recipe
5
Salsa de maní or peanut sauce
Salsa de mani is a warm peanut sauce made with peanut butter, milk, onion, cumin, achiote, cilantro and hard-boiled egg.
Check out this recipe
6
Overhead shot of avocado sauce in a glass bowl on a wood background
Avocado sauce (Avocado salsa)
Creamy avocado sauce recipe made with avocados, limes, cilantro, hot peppers, garlic, olive oil and cumin. This is great dipping sauce for chips or empanadas and can also be used for grilled meat and seafood.
Check out this recipe
Plate of corviches with four sides of sauces and pickled onions around it.
Close up shot of a corviche on a plate cut in half topped with onions and sauces with another corviche next to it.

Corviche de Pescado (Ecuadorian Fish Corviches)

Recipe for Ecuadorian corviche de pescado, these fritters or croquettes are made with a green plantain and peanut dough, filled with albacore fish and fried until crispy.Served with peanut sauce, pickled onions, cilantro mayonnaise, and spicy aji sauce.
5 from 2 votes
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Course: Appetizer, Breakfast, Brunch, Main dish, Snack
Cuisine: Coastal, Ecuadorian, Latin American, South American
Keyword: Comfort food, Corviche, Fish, Fritters, Green plantain, Peanuts, Plantain dumplings, Tuna
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 small corviches or 4 large corviches

Ingredients

For the fish filling:

  • 500 g of albacore tuna can also use corvina or sea bass, cut into medium pieces
  • 4 tablespoons of achiote oil 60 ml
  • 1 finely chopped red onion approximately 130 g
  • 1-2 scallions or green onions finely chopped – only use the white part
  • 2 garlic cloves crushed or minced
  • 1 small green pepper or ½ large green pepper finely chopped
  • ½ teaspoon of cumin powder
  • ½ bunch of cilantro or about 2 tablespoons of chopped cilantro save 2-3 cilantro sprigs for the broth

For the peanut sauce:

  • ½ cup peanut butter no sugar added
  • ½ cup fish broth or water

For the grated green plantain dough:

  • 500 grams of green plantains 2 medium or 3 small ones
  • ¼ cup achiote oil 60ml
  • ½ cup peanut butter no sugar added, approximately 150 g
  • Salt and pepper to taste

To fry the corviches:

  • 2-3 cups of oil

To serve the corviches:

Instructions

For the fish filling:

  • Season the fish with salt, pepper, and cumin.
    Albacore tuna seasoned with salt and pepper on a white plate
  • In a small pot, prepare a refrito (sofrito) by heating achiote oil and then add the chopped red onion, scallions, crushed garlic, green bell pepper, cumin, and salt/pepper to taste.
  • When the onions are translucent and soft, remove half of the refrito from the pan and reserve it for the green plantain dough and the peanut sauce.
    Cooking the refrito in a saucepan on the stove.
  • Add the fish pieces to the refrito. You can cook the fish with just the refrito (without water), or if you want some fish broth (for the peanut sauce), you can add ½ cup to ¾ cup of water. Add the cilantro sprigs and bring the water to a boil. Cook covered for about 5-10 minutes or until the fish is soft and cooked. Then, remove the fish pieces from the broth and save the broth for the peanut sauce.
    Fish simmering in a saucepan with the refrito and fresh cilantro.
  • If you did not add water, simply remove the contents of the pot (the fish and the onion refrito), and prepare the peanut sauce in the same pot (without washing).

For the peanut sauce:

  • In the same pan where the fish was cooked, add ½ cup of the peanut butter and ½ cup of the fish broth (or ½ cup of water if you don’t have broth), 1-2 tablespoons of the refrito, and salt to taste. Cook over medium heat, stirring, until a sauce forms; you can adjust the thickness to your liking by adding more broth or water. You can also add some additional chopped fresh cilantro at the end.
    Peanut sauce simmering in a saucepan.

For the grated green plantain dough:

  • Peel the green plantains and grate them on the fine side of the grater. You can grate them on the super fine side (they come out almost like smoothies or puree).
    Grating green plantains with a box grater on a white plate.
  • Or also on the fine grater side, but still grated. You can use whichever option you prefer, or a combination of both options.
    Grating green plantains with a box grater on a white plate.
  • Immediately mix the grated green with the achiote oil and the rest of the peanut butter, and mix well.
    Grated plantains with achiote oil and peanut butter in a bowl.
  • Then add the rest of the refrito that you saved when preparing the fish.
    Reserved refrito with the grated plantain mixture in a bowl.
  • Knead the dough until it becomes soft and comes away from your fingers easily. If the dough is dry, you can add a little fish stock (or water).
    Green plantain dough after being kneaded well in a bowl.
  • To test the flavor of the dough, cook a small piece of the dough (flattened into a disk) in a pan. Taste and then adjust the salt if necessary, and add more peanut butter or other seasonings if desired. Knead the dough again to incorporate any additional ingredients. If desired, you can cook another small piece of dough again for the final check.
    Small piece of dough in a skillet to taste the dough before making the corviches.

To assemble and fry the corviches:

  • Break or crumble the cooked fish into slices or small pieces.
    Tuna or albacore filling for Ecuadorian plantain croquettes in a pan
  • Form a flat patty with a portion of the green plantain dough and place a few pieces of the fish in the center. Fold the green plantain dough patty and shape it into an oval. Repeat this procedure with the rest of the plantain dough and fish filling. Keep the palms of your hands moistened with water to help form the corviches.
    Overhead shot of an assembled corviche on a plate next to a piece of dough flattened with the pieces of fish placed in the center.
  • Then, fry the corviches in plenty of hot oil*** until they are golden.
    Fried corviche being taken out of a pot of oil with a spoon.
  • Place the fried corviches on paper towels to absorb excess oil.
    Ecuadorian plantain croquettes on plate lined with paper towels after frying
  • Serve the corviches hot. The best way to serve them is to cut them lengthwise and then fill them with toppings and sauces of your choice. For example, with the peanut sauce you prepared previously, other toppings include coleslaw, red pickled onions,, avocado, cilantro mayonnaise, aji style hot sauce to taste, etc.
    One corviche served on a plate with a drizzle of peanut sauce, green sauce, and pickled onions on top with a lime wedge on the side.

Notes

***To cook the corviches in the air fryer, pre-heat the fryer to 180C / 350F. Spray the corviches with a little baking spray or use a parchment paper liner for the fryer. Gently place the corviches in the air fryer and let them cook for approximately 20 minutes, turning them over after the 10th minute.
Cooking Ecuadorian fish corviches in the air fryer

Steb by step preparation photos for Ecuadorian corviche croquettes:

Photo collage of the step by step preparation for Ecuadorian corviche de pescado
Ecuadorian fish and plantain croquette called corviche on a white plate and topped with green sauce and pickled red onions

More Ecuadorian Plantain Recipes to Try

7
Empanadas de verde or plantain empanadas
Green plantain empanadas with cheese filling {Empanadas de verde}
Green plantain empanadas with cheese, or Ecuadorian empanadas de verde con queso, are gluten free empanadas made using a green plantain dough and filled with cheese.
Check out this recipe
8
Bolon de verde or fried green plantain dumplings
Bolon de verde are green plantain dumplings stuffed with cheese, chorizo or chicharrones and fried until crispy.
Check out this recipe
9
Baked ripe plantains with cheese
Baked ripe plantains with cheese
Easy recipe for homemade baked ripe plantains stuffed with cheese.
Check out this recipe
10
A rectangular white plate with mashed green plantains and a fried egg. A glass of orange juice and coffee cup in the background.
Majado de verde or mashed plantains
Majado de verde is a green plantain mash made with green plantains, onions, garlic, and achiote. Majado is served with fried eggs and cheese slices.
Check out this recipe
11
Photos of two Ecuadorian fish bollos or plantain tamales topped with peanut sauce and pickled onions
Ecuadorian Bollos de Pescado
These Ecuadorian bollos de pescado or plantain and fish tamales are made with a green plantain dough, filled with fish, and steamed in banana leaves.
Check out this recipe
12
Fried ripe plantains – Platanos maduros fritos
Easy recipe for fried ripe plantains or platanos maduros fritos, a must-have side dish for so many Latin dishes.
Check out this recipe
13
Ecuadorian mashed green plantain patties or tortillas de verde
Green plantain patties stuffed with cheese {Tortillas de verde}
Ecuadorian green plantain patties stuffed with cheese, also known as tortillas de verde, made with a dough of green plantains, a cheese filling (or your choice of filling), and cooked on a griddle or frying pan.
Check out this recipe
14
A floral soup bowl full of Ecuadorian green plantain ball soup with a lime half and diced green onions on the side
Ecuadorian green plantain dumpling soup – Caldo de bolas de verde
Caldo de bolas de verde is a typical Ecuadorian soup of green plantain balls or dumplings stuffed with meat and served in a delicious broth with corn and yuca.
Check out this recipe
15
Sudado de pescado (stewed fish) served on a blue plate with rice
Sudado de pescado or fish stew with plantains
This Ecuadorian sudado de pescado or fish stew is prepared with fish poached in a sauce of onion, tomato, pepper, garlic, cilantro, and green plantains.
Check out this recipe
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5 from 2 votes (1 rating without comment)

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