Pescado Encocado

Ecuadorian 

• 1 lb white fish, chunks
• 2 tbs lime juice
• 1 small orange, juiced
• 4 garlic cloves crushed
• 1/2 tsp cumin powder
• 1/2 tsp paprika or achiote powder

• ​1/2 tsp ground coriander seeds
• 1 sized onion, diced
• 1 bell peppers, diced
• 4 roma tomatoes peeled and chopped
• 8-14 oz coconut milk
• 3 tbs cilantro

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1. Marinate fish in juices and spices
2. Saute vegetables in hot oil and salt for about 5 minutes
3. Mix in coconut milk and cook until sauce begins to thicken. 
4. (optional) thicken sauce with tapioca starch
5. Add fish and marinating liquid to pan and cook until done
6. Sprinkle with cilantro and serve with rice, coconut, and fried ripe plantains