Viche de Pescado (Keto Modificado)
Keto Modified Fish & Peanut Stew
Yes, with a tweak: request no green plantain (verde), yuca, or corn. About 11g net carbs per serving, on the higher side for Ecuadorian food, so watch the portion.
What it is
A distinct and flavorful coastal fish stew, characterized by its rich, creamy base made from unsweetened peanut butter and coconut milk, combined with specific non-starchy vegetables such as green beans and a small amount of pumpkin or squash. The keto modification strictly omits plantain or yuca, often used as thickeners, and ensures no added sugar is present in the peanut paste or broth.
Key ingredients
White fish fillets (e.g., Corvina, Tilapia), unsweetened peanut butter/paste, coconut milk, red onion, garlic, tomatoes, bell peppers, green beans, small amount of pumpkin/squash, cilantro, achiote, lime, olive oil, salt, pepper.
How to make it keto
Request no green plantain (verde), yuca, or corn. Confirm unsweetened peanut paste is used. Ensure no added sugar to the broth or sofrito base. Ask for limited amounts of pumpkin/squash to control carb count.
Watch out for
Plantain, yuca, or corn (must be avoided); sweetened peanut paste; generous amounts of higher-carb vegetables (pumpkin/squash, onions, tomatoes); hidden sugars in broth base.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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