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Encocado de Pescado y Camarón (Fish and Shrimp in Coconut Sauce)

Encocado de Pescado y Camarón (Fish and Shrimp in Coconut Sauce)

Erica Dinho
5 from 11 votes
Servings 4


  • 1 white onion finely chopped
  • 4 garlic cloves chopped
  • Juice of 1 lime
  • 1 pound swordfish or any other firm fish cut in medium chunks
  • 1 tablespoon canola or vegetable oil
  • 2 small tomatoes peeled and chopped
  • 3 scallions finely chopped
  • 1 bell pepper diced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground achiote
  • 14 oz can of coconut milk
  • ½ pound shrimp peeled and deveined
  • ¼ cup fresh cilantro finely chopped
  • Salt and pepper to taste


  • In a bowl, mix together half of the onion, half of the garlic and lime juice. Add the fish and toss to coat. Cover with plastic wrap and let it marinate in the fridge for 1 hour.
  • Heat the oil and add the rest of the onions, tomatoes, bell peppers, scallions and the rest of the garlic, cook for about 5 minutes over medium heat.
  • Add the coconut milk, cumin and achiote to the tomato mixture, stir and cook for about 8 minutes. Add the fish, cover the pan, reduce the heat to low, and simmer for about 10 to 15 minutes. Add the shrimp and cover partially and let simmer for about 10 minutes more or until the fish is soft and the shrimp is cooked. Season with salt and pepper. Add fresh cilantro and serve with rice on the side.
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