One of the most popular and most popular traditions in Ecuador is a preparation that is characterized in its original recipe by carrying crows, a fish originally from the Mediterranean Sea, hence the name Ecuadorian Corviches. These are combined with a little male banana and prepare in the form of small croquettes, which have a delicious taste. On this occasion in recipes we want to teach you this exquisite recipe for tuna corviche, in which we will replace the crows with meat by meat Of tuna, in case you cannot find that fish where you live. The tuna corviche is a practical, simple and perfect preparation to serve a rich snack at home, or if we accompany it with a substantial garrison is excellent as a main dish.
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to do tuna corviche: |
| 3 pieces of male banana 2 cans of tuna in water 1 cup of ground peanut 1 piece of purple onion 1 piece of green pepper 2 pieces of red tomato 1 clove of garlic 1 teaspoon of achiote 3 branches of Coriander 1 pinch of pepper 1 pinch of salt |
| Additional characteristics: cheap cost, nothing spicy, fried, traditional recipe from Ecuador |
Ingredients to do 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 by hand.
2. To start we are going to cook half of male banana: for this we place it in a saucepan with boiling water, and let it cook until soft.
3. Now we take the vegetable finely chopped, the green pepper, the red tomato, the purple onion and the garlic, then we place it in a pan and let it be softened.
4. Once the vegetables are soft, we add the tuna, the chopped cytland, a pinch of salt and pepper, and let everything be cooked together 3 more minutes. After this time we remove them from heat and reserve a moment.
5. On the other hand, once the banana is ready we do it completely puree and add the raw raw banana. We also mix with ground peanut and achiote. Thus, our Ecuadorian corviches will be super tasty.
6. We take a bit of our mixture for the tuna corviche to form elongated medium-sized croquettes and fill with the tuna and vegetable stew.
7. We fry the tuna corviches until they are observed completely golden and crispy.
8. Once we ready we remove them from the heat, place them on absorbent paper to remove excess fat, and serve the hot tuna corviches. We can accompany them with a simple marinated purple onion salad in lemon with salt for example, that you enjoy them! And if you like recipes with tuna, I recommend that you take a look at the following:- Balls of tuna balls
– Tuna pancakes
– Homemade tuna empanadas
