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Ingredients
- 3 Tb Lime Juice
- 2 Tb Cumin
- 2 Tb Paprika
- 5 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 Tilapia Filets Cut into 1″ chunks
- 15 Shrimp 41-50 count
- 2 Tb Olive Oil
- 1 Onion finely chopped
- 1 Red Bell Pepper seeded and diced
- 1 Yellow Bell Pepper seeded and diced
- 1 Orange Bell Pepper seeded and diced
- 1 Jalapeno Pepper seeded and diced
- 2 14 oz Petite Diced Tomatoes
- 1 16 oz Canned Coconut Milk
- 1 tsp Crushed Red Pepper
- Cilantro
- 1/4 Lb Chorizo
Ingredients
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Instructions
- Mix the Lime Juice, 1 Tb of the Cumin and 1 Tb of the Paprika, Salt and Pepper in a Zip Lock bag. Add the Fish and Shrimp. 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 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
Recipe Notes
Could substitute Scallops for the Shrimp
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