Corviche (Ecuadorian Plantain & Fish Fritters)

Ingredients

• 1 lb fresh fish (sea bass or mahi-mahi), cooked and flaked
• 2 tbsp orange juice
• 1 red onion, finely chopped
• 2 tbsp fresh chopped cilantro
• 2 tbsp lime juice
• Banana leaves for wrapping
• 2 cups corn flour
• 2 tbsp La Favorita Margarine
• 2 tbsp La Favorita Achiote
• 1/2 cup La Favorita Oil
• Salt and pepper to taste
• 1/2 cup warm water

Directions

1. In a large bowl, mix the corn flour, 2 tbsp of La Favorita Margarine, 2 tsp of La Favorita Achiote, the water, and the orange juice until you have a smooth dough.
2. In another bowl, mix the flaked fish, the chopped onion, the cilantro, the lime juice, and salt and pepper to taste.
3. Take portions of the dough and shape them into thin circles on the banana leaves.
4. Place a portion of the fish filling in the center of each circle and close it up into a kind of empanada.
5. Cook the corviches in a skillet with half a cup of hot La Favorita Oil, browning them on both sides.
6. Drain on paper towels and serve hot.