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Corviches de Camarón

ECUADOR

Shrimp and peanut butter? YES, trust me on this one!

SUBMITTED BY

Marcela

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!

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!

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Corviches de Camarón

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Equipment

  • Deep Fryer

Ingredients
  

  • 2 red onions finely diced
  • 1 large green onion finely diced
  • 1 green bell pepper finely diced
  • 2 cloves garlic finely diced
  • 1 large bunch fresh cilantro finely chopped
  • 1 Ají Amarillo pepper or 1 Tbsp Ají Amarillo paste
  • 3 green plantains
  • 1 lime
  • 1 tsp cumin powder
  • 3 tsp dried oregano
  • salt & pepper to taste
  • 4 Tbsp Achiote oil (or powder)
  • 1 tsp olive oil
  • 12 medium-large shrimp chopped into small chunks
  • 1½ cups unsweetened creamy peanut butter
  • pickled onions for garnish
  • mayo for garnish

Instructions
 

To make the stuffing

  • Sautée the red onion, green bell pepper, green onion stalk, and garlic in a pan with the cumin, 2 tsp dried oregano, salt, pepper and 2 tablespoons of achiote oil until the vegetables reduce almost to an orange paste.
  • At this point, remove 2 tablespoons of this mixture and set it aside for later.
  • Add 1 cup of raw unsweetened peanut butter to the pan. Add ½ cup of water to help the ingredients combine, and stir well.
  • Add the shrimp and cook for another 2 minutes before removing from heat. Add a handful of finely chopped cilantro and set to the side.

To make the plantain dough

  • Grate the green plantains finely into a mixing bowl.
  • Add 2 tablespoons of achiote oil, ½ cup of unsweetened peanut butter, the 2 tablespoons of mixture you reserved earlier, a handful of finely chopped cilantro, 2 tsp dried oregano, 1½ tsp of salt, and ½ tsp pepper.
  • Now the kneading starts! Press all the ingredients together until smooth. Make sure the dough is wet, but not runny; it has to hold together. If it becomes dry, slowly add water.

Assembly and frying

  • Make sure your hands are wet and keep a bowl with water nearby to re-moisten your hands when needed.
  • Once the dough is ready take a handful of dough and make it into a ball. Flatten into a disc about the size of your palm. Make a dent in the middle of the disc and add about a Tbsp of the shrimp and peanut butter stuffing.
  • Close the dough over the filling, and shape the corviche into an oval. If the ovals crack, make your hands more wet and smooth out the surface.
  • Fry the corviches in medium-high heat oil for 10-15 minutes until dark brown.

For serving

  • Split open the corviche lengthwise. Be careful they retain the heat well! Pour some of the extra filling over the split. Add pickled onions and drizzle mayo over it all. Enjoy!
Course: Dinner, Lunch
Region: Latin America

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