Thanks to my mom, she is the person cooking in this video.

Recipe:
- Green plantains, in Ecuador this kind of plantain is called "Dominico", a type of plantain suitable for this sort of recipes, but you can try to make with other green plantains that you have available near you.

"Refrito" - It´s the ecuadorian word for sofrito
- Red onion 60gr
- Tomato 100gr
- Bell pepper (you can use red or green) 60gr
- Cilantro 10gr
- Annato oil (achiote) 25ml
- Salt, pepper, cumin to taste
- Roasted peanut
peanut butter works as well 80gr

Filling
- Fresh tuna, cutted into strips 250gr
-Salt, pepper and garlic to taste

Instructions:
- Heat up a pan and add the annato oil, medium flame.
- Add the veggies and cilantro, season with salt, pepper and cumin, cook stirring ocassionally on low/medium flame for around 10 min. For maximum flavor, you can lower the flame to the minimum and cook the refrito for around 30 min, this will concentrate even more the flavor, if it dries add a splash of water or fish stock.
- Put aside
- While the refrito is cooking down. peel the green plantains. Because of oxidation your hands will turn black and feel sticky and vicous, to avoid that you can put the plantains under water with a small amount of lemon or vinegar, or you can use gloves too.
- Grate the plantains, the finer the better. Ser aside
- To the refrito, add the peanuts that had been blended with a cup of water, to make a sort of watery peanut paste, if you are using peanut butter you should dissolve it with some water (or fish stock if available), or the sofrito will be too thick. Cook it down until thick, around 5 min. Adjust the seasing to your liking
- Add half of the peanut/sofrito mixture to the grated plantains.
- Return the other half sofrito/peanut mixture to the fire and add the seasoned fish strips. You can also sear the fish before adding to the sofrito to add more flavor, but be carefull to not cooked them too much or they will fall apart. Cook the fish in the sofrito with the lid on for around 3 to 5 min, just until cooked trough, each piece of fish should hold the shape. Set aside
- Knead the green plantins with the sofrito/peanut mixture we put before, for around 5 to 10 min, until it has come together and holds its shape. Adjust the seasing to your liking.
- Time to shape the "corviche", you should have your hands wet or slighty oiled, otherwise it will stick to your hands and it will be really hard to shape them. Grab a handfull of the green plantain mixture and spread it in your hand, add a spoonful of the fish with some of the refrito/peanut. Use your hands to sort of cover the fish with the green platain, and shape them, on a sort of an oval shape, make sure that its closed down or they will open in the fryer, set aside on an oiled plate so they dont stick, repeat with the rest of the plantain and fish.
- Heat up the fryer or a pan with oil, it should be around 170° to 180°. Add the corviches to the fryer carefully and frye them for aronud 5 to 7 min, until brown and cooked all the way through.
- Put the hot corviches over kitchen paper so the excess oil can drain.
- Serve them inmmediatly with ají sauce, and coleslaw. Enjoy then with a cup of coffee.