People in Ecuador traditionally enjoy Corviches de Camaron, also known as plantain and shrimp croquettes. They’re a popular deep-fried snack made with a dough of grated green plantains, peanut butter and spices.  A seasoned seafood veggie blend and peanut butter fill the dough to create a creamy, delicious filling. This is quite possibly the best dish I’ve ever made!

Originally from Ecuador and now living in San Francisco, Marcela submitted this unique recipe. She says that green plantains are a staple ingredient in Ecuadorian cuisine and that combining a starchy base with peanut butter creates a fusion of flavors that she grew up with. While not the easiest dish to prepare, Marcela assures us that with a little patience, anyone can recreate this unique combination of flavors and textures. She was not wrong!

The History of Corviches de Camarón

Corviches de camarón are a traditional Ecuadorian dish, particularly popular along the coastal regions. These delicious shrimp fritters are made with a dough primarily consisting of green plantains and are typically shaped into oval or cylindrical forms, stuffed with shrimp and seasoned with spices. The history of corviches is deeply intertwined with the cultural and culinary evolution of Ecuador, reflecting the country’s rich agricultural heritage and coastal influences.

Origins

The origins of corviches can be traced back to the indigenous communities of Ecuador, where plantains and seafood have long been dietary staples. The use of green plantains in cooking is common in many Latin American and Caribbean cuisines, and corviches showcase the creativity of Ecuadorian cooks in transforming basic ingredients into flavorful dishes.

Historically, corviches were likely created as a way to utilize the abundant resources of the coastal regions, where shrimp and other seafood were readily available. The blending of indigenous cooking techniques with influences from African and Spanish culinary traditions has played a significant role in the development of this dish.

Ingredients and Preparation

The primary ingredients of corviches de camarón include:

• Green Plantains: The base of the dough, providing a starchy texture.
• Shrimp: Fresh or cooked shrimp are used for the filling, often seasoned with garlic, onion, and spices.
• Spices and Herbs: Ingredients like cilantro, cumin, and pepper enhance the flavor profile.

To make corviches, start by preparing the stuffing. Sauté a mix of vegetables with spices and peanut butter, then add chopped shrimp. For the dough, grate green plantains and mix them with peanut butter, spices and the reserved vegetable mixture. Knead the dough until smooth, adding water if needed. Form the dough into discs, add the filling and shape them into ovals. Finally, deep fry until golden brown. Split open the corviche lengthwise and finish with leftover filling, pickled onions and a drizzle of mayo.

The final result is a dish that is both visually appealing and unexpectedly delicious. While the preparation was considerable, the labor of love translated into one of the best dishes I’ve ever made. Each bite was a delightful contrast between the crispy exterior and the soft, savory interior, with succulent shrimp and a zesty, peanut-infused sauce. The addition of pickled onions elevated the dish even further. This recipe is a testament to the rich and diverse world of Ecuadorian cuisine, inspiring a newfound curiosity and appreciation for its unique flavors. This dish is sure to impress and delight, proving that the most rewarding foods are found in unexpected places. One bite and you’ll be hooked!