Corviche

Step by stepInstructions

1. Boil the plantain chunks in salted water for 20 to 25 minutes until tender, drain well, and mash with the salt into a smooth dough; set aside to cool slightly.
2. Make the filling: heat the 2 tablespoons of oil in a skillet, cook the onion for 4 minutes, add the garlic and cumin for 1 minute, then the fish, achiote, and lime juice.
3. Cook the fish for 5 to 6 minutes until it flakes, mashing it gently; stir in the ground peanuts, season, and let the filling cool completely.
4. Take 1/3-cup portions of plantain dough, flatten each, place a spoonful of filling in the center, and shape into 3-inch torpedo-shaped croquettes, sealing the filling completely.
5. Heat the frying oil to 350°F and fry the corviches in batches for 4 to 5 minutes until deep golden and crisp.
6. Drain on paper towels and serve warm with pickled red onion and ají.