The other day I escaped from the house to a place called El Gato in Guayaquil to go eat some weird Ecuadorian food. This time it was corviche – so exclusively Ecuadorian that it’s recipe can hardly ever be found on the Internet.
Before I begin talking about corviche, let me share a special trick that I learnt about how to recognize Ecuadorian food in general.
It’s very easy.
Apparently, the meal just has to include two ingredients in its recipe: one of them is maní, as it’s called in Spanish. What is maní, I hear you ask? Ta da… peanut butter!! Surprise surprise. Another one is – of course! – some type of banana, a fundamental basis of the Ecuadorian diet (did you know there are over 300 types of banana, by the way?). This time it is a plantain, a green banana.
So far I have eaten three Ecuadorian dishes that include peanut butter – llapingacho, which is one of the must-eats when you’re in Ecuador, guatita, which is hell, and corviche. The last one has peanut butter AND banana, so I guess now I can boast that I’ve eaten the most typical Ecuadorian food ever. Good.
So what is corviche?
Corviche looks like a tiny pie. You have this pastry made from green banana (platano verde), and inside there’s peanut butter and tuna in it.
It is served with spicy sauce, which is super delicious because it has onions (that’s a rule I made). Usually, you’re served two pieces of corviche at a time, which I think is super unfair. It needs to be more. So I guess I have to go back to that place to demand justice!
Dedicated food enthusiasts: Eileen, me, and Romy