Tuna corviche recipe

One of the most traditional and popular dishes in Ecuador is a preparation that is characterized in its original recipe by having corvina meat, a fish native to the Mediterranean Sea, hence the name Ecuadorian cervices. These are combined with a little plantain and prepared in the form of small croquettes, which taste delicious.

This time we want to show you this exquisite tuna corviche recipe, in which we will replace the corvina meat with tuna meat, in case you cannot find that fish where you live.

The tuna corviche is a practical, simple preparation and it is perfect to serve as a delicious snack at home, or if we accompany it with a substantial garnish it is excellent as a main course.

Ingredients to make Tuna Corviche:

• 3 pieces of plantain
• 2 cans of Tuna in water
• 1 cup of ground peanuts
• 1 piece of purple onion
• 1 piece of green pepper
• 2 pieces of red tomato
• 1 clove garlic
• 1 teaspoon of Annatto
• 3 branches of Cilantro
• 1 pinch of Pepper
• 1 pinch of salt

How to make Tuna Corviche:

1. First of all, to make this tuna corviche we need to gather all the ingredients that we are going to use to have them on hand.
2. To begin we are going to cook half of the plantain: for this we place it in a saucepan with boiling water, and let it cook until it is soft.
3. Now we take the finely chopped vegetables, the green pepper, the red tomato, the purple onion and the garlic, then we put it in a pan and let it fry.
4. Once the vegetables are soft, add the tuna, the chopped coriander, a pinch of salt and pepper, and let it all cook together for 3 more minutes. After this time we remove them from the heat and reserve a moment.
5. On the other hand, once the banana is ready, we make it completely puree and add the grated raw banana. We also mix with the ground peanuts and the achiote. So our Ecuadorian cervices will be super tasty.
6. We take a bit of our mixture for the tuna corviche to form long, medium-sized croquettes and fill with the tuna and vegetable stew.
7. Fry the tuna cervices until they are completely golden and crisp
8. Once ready, remove them from the heat, place them on absorbent paper to remove excess fat, and serve the tuna cervices hot. We can accompany them with a simple purple onion salad marinated in lemon with salt, for example. Enjoy!