Tapado Guatemalteco

Step by stepInstructions

1. Cook the onion, garlic, bell pepper, and tomatoes in a little oil until soft; stir in the achiote and cumin and cook for 2 minutes.
2. Add the coconut milk and broth, bring to a simmer, and cook for 10 minutes to marry the flavors.
3. Add the plantain slices and simmer for 15 minutes, until tender.
4. Season the fish and shrimp with salt and lime juice, then slide them into the broth; simmer gently for 8 to 10 minutes, until the fish flakes and the shrimp turn pink.
5. Stir in the cilantro, taste, and adjust the salt and lime.
6. Serve in deep bowls over rice, with lime wedges and tortillas on the side.