Pescado Encocado

 Ingredients:

oyster mushrooms or vegan fish
juice from 2 limes
juice from 2 oranges
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika or achiote
1 tablespoon coconut oil
1 onion, chopped or thinly sliced
1 red bell pepper, diced
1 orange bell pepper, diced
3 tomatoes, chopped
1 can coconut milk
1/4 cup cilantro, chopped
salt, to taste

Marinate the mushrooms in the lime juice, orange juice, garlic, and spices.

Cook the onion and bell peppers in the oil and add the tomatoes. When the tomatoes are soft, add the coconut milk and mushrooms with their marinade. Cook for a few minutes and add half the cilantro. Season with salt. 

Serve with rice and plantains. Garnish with remaining cilantro.