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1
Make the curtido
10 minutes
Room temperature, about 20°C (68°F)
Put the sliced red onion (60 g) and diced tomato (80 g) in a bowl with the lime juice (15 ml), the chopped chilli (5 g) and half the coriander (5 g). Add a pinch of the salt, toss well and leave to sit for at least 10 minutes so the onion softens and the flavours mix.
Make the curtido first — it only gets better as it sits, and it is ready when the fritters come out of the oil.
Done when: Onion softened and pink, salad bright and juicy.
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2
Cook the tuna filling
10 minutes
Medium heat, fish to 63°C (145°F)
Heat a little oil in a pan over medium heat and fry the diced onion (100 g) and garlic (12 g) for 3 minutes until soft. Stir in the cumin (4 g) and achiote paste (5 g), then add the tuna chunks (300 g) and cook for 3 to 4 minutes, turning once, until the fish flakes easily and the centre reaches 63°C (145°F). Take off the heat, flake the fish with a fork and stir in the rest of the coriander (5 g). Season with 3 g of the salt.
Do not overcook the tuna — it finishes in the hot oil later, so pull it off the heat the moment it flakes.
Done when: Fish flaked, opaque all the way through, centre at 63°C (145°F).
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3
Make the plantain and peanut dough
10 minutes
Room temperature, about 20°C (68°F)
Peel the green plantains (600 g) and grate them on the fine side of a box grater into a large bowl. Add the peanut butter (120 g) and the remaining 3 g of salt at once and knead with your hands for 3 to 4 minutes until the mixture comes together into a smooth, golden dough that holds its shape when squeezed.
If the dough cracks when you squeeze it, knead in a tablespoon of water at a time — dry dough splits open in the oil.
Done when: Dough smooth, golden and holding together without cracking.
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4
Shape and fill the fritters
10 minutes
Room temperature, about 20°C (68°F)
Divide the dough into 8 equal pieces, about 90 g each. Flatten one piece into an oval in your palm, spoon about 35 g of the tuna filling into the centre, then fold the dough around the filling and roll it between your hands into a smooth torpedo about 10 cm long, sealing the ends. Repeat with the rest.
Wet your hands lightly before shaping — the dough is sticky, and damp hands keep it from tearing.
Done when: Eight smooth torpedoes, ends sealed, no filling showing.
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5
Fry the corviches
15 minutes
Deep-fry 175°C (350°F)
Heat the vegetable oil (500 ml) in a deep, heavy pan to 175°C (350°F). Slide in 3 or 4 corviches at a time and fry for 4 to 5 minutes, turning once, until deep golden brown and crisp all over. Lift out with a slotted spoon and drain on paper. Repeat with the rest.
Do not crowd the pan — the oil temperature drops and the fritters soak up oil instead of crisping.
Done when: Deep golden brown and crisp outside, filling steaming hot inside, oil at 175°C (350°F).
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6
Serve with curtido
5 minutes
Room temperature, about 20°C (68°F)
Cut two corviches in half lengthways so the tuna filling shows, pile them on a plate with the curtido, and serve at once while they are still hot and crisp.
Cut the fritters with a sharp knife, not by tearing — the crust shatters if you pull it apart.
Done when: Fritters crisp, golden and cut open to show the filling, curtido fresh.
auto_awesome Finishing Touches & Plating
Serve the corviches at once, while the outside is still crisp and the fish filling is steaming — cold fritters go soft and heavy. Cut one open at the table so everyone can see the golden dough and the flaked tuna inside, and pass the curtido so each person can pile on as much as they like.
Ecuador
30m
