Stumbled across this recipe and made some “tweaks” to it. Nice and spicy!

• 3 T Lime Juice
• 2 T Ground Cumin
• 2 T Paprika
• 5 Cloves Garlic, minced
• 1 t Salt
• 1 t Black Pepper, freshly ground
• 2 Filets Tilapia, cut into 1″ chunks
• 15 Shrimp (41-50 count) or substitute similar sized scallops
• 2 T Olive Oil
• 1 Onion, finely chopped
• 3 Medium Bell Peppers (1 Yellow, 1 Red and 1 Orange) diced
• 1 Jalapeno, seeded and diced
• 2 14-oz Cans Petite Diced Tomatoes, drained
• 1 16-oz can Coconut Milk
• 1 t Red Pepper Flakes
• 1 bunch Fresh Cilantro, chopped
• 1/4 Lb Pork Chorizo, fresh or removed from the casing

Mix the Lime Juice, 1 T of the Cumin and 1 T of the Paprika, Salt and Pepper in a bowl/bag.  Add the Fish, Shrimp, etc.. Toss to coat and allow to marinade covered/sealed in the Refrigerator 2-4 Hours

Heat the Oil in a 5 Quart pot on Medium-High heat. Add the Onions, Garlic and Chorizo and cook for 2-3 minutes.

Turn heat down to Medium. Add the Peppers. Heat for a few more minutes until the Peppers have softened

Add the Fish, Shrimp, etc.. along with the Marinade, the Drained Tomatoes and the Coconut Milk along with the Red Pepper Flakes and the rest of the Cumin and Paprika. Mix well. Cover and simmer on Medium-Low for 20 Minutes. Stir occasionally

Garnish with Fresh Cilantro and serve with toasted bread