Belizean Sere Recipe
This recipe is a combination of fresh seafood and vegetables, cooked in coconut milk, and served over rice.
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Servings: 8 Servings
Calories: 347 kcal
Equipment
- large bowl
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 lbs fresh fish fillets cut into bite-size pieces
- 1 lb shrimp peeled and deveined
- 1/4 cup lime juice
- 2 cloves garlic minced
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 can 14 oz coconut milk
- 1 tbsp vegetable oil
- 1 tbsp Belizean recado paste
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked rice
- Lime wedges for serving
Instructions
- In a large bowl, combine the fish, shrimp, lime juice, and garlic. Toss to coat and set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
- Add the recado paste, salt, and black pepper and cook for an additional 2 minutes, until fragrant.
- Add the fish and shrimp mixture to the pot and stir to combine.
- Add the coconut milk and bring the mixture to a simmer. Reduce the heat to low and simmer for 15-20 minutes, until the fish and shrimp are cooked through.
- Serve the Belizean Sere over cooked rice and garnish with lime wedges.
Notes
Tips and Tricks
Be sure to cut the fish and shrimp into bite-size pieces so they cook evenly. You can use frozen seafood, just be sure to thaw it in the refrigerator overnight before using. If you don't have fresh peppers, you can use frozen or canned peppers instead. For extra flavor, you can marinate the seafood in the lime juice and garlic for up to 30 minutes before cooking.Nutrition
Calories: 347kcal | Carbohydrates: 13g | Protein: 38g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 167mg | Sodium: 520mg | Potassium: 865mg | Fiber: 2g | Sugar: 2g
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