Tapado often contains a wide variety of seafood: squid, crab, shrimp, red snapper, sea bass, or even shark. If you have access to fresh, reasonably priced crab meat, add half a pound of it to this dish!
- 1 tablespoon vegetable oil
- 1 small onion, peeled and thinly sliced
- 2 cups coconut milk
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon ground achiote (annatto)
- 1 medium red bell pepper, cut into 1/4 inch strips
- 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2-inch pieces
- 1 pound medium shrimp, shelled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 medium plantain, peeled and chopped
- 1 medium tomato, diced
- Salt and freshly ground black pepper
- 3 tablespoons minced cilantro leaves
- Freshly grated coconut
- Pour the vegetable oil into a large skillet over medium heat. Add the onion and red pepper and saute until softened, about 1 minute.
- Add the coconut milk, oregano and achiote and bring the mixture to a boil. Reduce the heat and simmer about 5 minutes, until it starts to thicken. Add the plantain, tomato and seafood and simmer just until the seafood is cooked, about 10 minutes.
- Season to taste with salt and freshly ground black pepper. Garnish with minced cilantro and freshly grated coconut and serve.