Tapado

🦐 Seafood Stew

Tapado

Coconut broth, plantains, and shrimp. A Garifuna tradition.

Prep

10 mins

Cook

10–30 mins

Servings

Another alternative to ceviche is this wonderful seafood stew with a tropical Asian flare—think coconut broth, fresh ginger, and plantains instead of lime and corn. It's a Guatemalan dish born from Garifuna tradition, coastal and spiced with Caribbean heritage.

Make it with fresh white fish or tuna. The choice is yours ~ firm is the key. Green plantains and sweet potatoes cook alongside the seafood in a rich, lightly spiced coconut broth that tastes like it's been simmering for hours (but hasn't).

This can be made in an Instant Pot (4 minutes under pressure) or on the stove (25–30 minutes simmering). Either way, you'll have a dinner party–worthy meal ready in under 45 minutes.

Why This Recipe

It's a real alternative to ceviche. When you want something warm but still crave that tropical seafood vibe, tapado is your answer. Fresh fish, shrimp, coconut, plantains—same ingredients, different method.

The broth is the star. Coconut milk + broth concentrate + annatto (achiote) creates a sophisticated, layered flavor that tastes complex but builds easily. It's that sweet, peppery warmth that defines the dish.

You choose your method. Instant Pot for speed (4 minutes pressure cooking), stovetop for traditional feel (25–30 minutes simmering). Both work. Both are ready in under an hour.

It's legitimately healthier. Fresh fish and shrimp, loads of vegetables, lite coconut milk balanced with broth concentrate. You get all the flavor without the heaviness. Gluten-free and dairy-free too.

History matters. This is Garifuna food—coastal Caribbean culture meeting Central America. Making it is honoring a tradition worth respecting.

About the Local Ingredients

🐟 The Fish & Shrimp

Use firm, mild white fish or tuna is great too. Avoid delicate fish that will fall apart. Large shrimp (26/30 count) are ideal. Panamanian fresh is best, of course!

🍌 Green Plantains & Sweet Potatoes

Green (slightly underripe) plantains won't fall apart during cooking. Cut into 1/4″ slices. Sweet potatoes add earthiness and natural sweetness. Both cook at the same pace. Regular potatoes, yucca, yams, or butternut squash are good subs if needed.

🥥 Annatto & Coconut

Ground annatto (achiote) gives the red-orange color and sweet, peppery flavor. It's essential—don't skip it. Lite coconut milk keeps the broth balanced; you're adding broth concentrate to amplify umami without diluting the coconut flavor.

🌶️ Ginger & Oregano

Fresh ginger nods to the Caribbean and Asian influences in Garifuna cooking. Fresh oregano (Mediterranean style if dried) adds herbaceous warmth. Both are non-negotiable for the final flavor profile.

Pro Tips

Make the sofrito (onion, garlic, ginger, bell pepper) first. This aromatic base takes 3–4 minutes. Don't rush it—it's where the flavor foundation is built.
Cut plantains and sweet potatoes into similar-sized pieces. Uniform sizes = even cooking. 1/4″ plantain slices and 1-inch sweet potato chunks work perfectly together.
Whisk the coconut milk, annatto, and broth concentrate together before adding to the pot. This helps distribute the annatto evenly (no lumps, even color throughout).
For Instant Pot: 4 minutes on high pressure is perfect. Quick pressure release afterward. The vegetables will be barely tender—just right.
For stovetop: Simmer gently for 25–30 minutes. You want the plantains and sweet potatoes tender but not mushy. Stir occasionally.
Add fish and shrimp at the very end. Both finish in about 5 minutes of gentle simmering. Overcooked seafood is the enemy. Shrimp is done when it turns opaque and firm; fish when it flakes easily.
Garnish generously. Fresh cilantro is traditional. Toasted coconut flakes add contrast and texture. A squeeze of lime won't hurt.

Recipe

Ingredients (Serves 2)

1 tablespoon refined coconut oil
½ cup red onion, chopped (or sweet onion/shallot)
1 sweet bell pepper (red, orange, or yellow), chopped
1 tablespoon fresh ginger, minced
1 teaspoon garlic, minced (about 3 cloves)
1 green plantain, peeled and cut into ¼″ slices
1 medium sweet potato, peeled and cut into 1-inch chunks
1 cup tiny tomatoes (or cherry tomatoes, halved)
1 can (13.5 oz) lite coconut milk
1 tablespoon chicken or fish broth concentrate
1 teaspoon ground annatto (achiote)
1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
8 ounces firm white fish fillet or tuna, cut into bite-sized pieces
8 ounces large shrimp, peeled and deveined
Fresh cilantro and toasted coconut for garnish
Sea salt and fresh ground pepper to taste

Instructions

Instant Pot Method:

Add coconut oil, onion, garlic, ginger, and bell pepper to the Instant Pot. Press sauté and cook for 3–4 minutes until the onion softens.
Add the green plantain slices, sweet potato chunks, and tomatoes. Sauté for another minute.
In a small bowl, whisk together the lite coconut milk, ground annatto, and broth concentrate until well combined.
Pour the coconut milk mixture into the pot. Add the fresh oregano. Stir gently to combine. Bring to a boil.
Close the lid with the valve set to "sealing." Cook on high pressure for 4 minutes.
When the timer goes off, carefully do a quick pressure release (use a towel to protect from steam).
Gently add the fish and shrimp, pressing them down into the broth. Simmer on sauté mode for about 5 minutes until the fish is opaque and shrimp are firm and pink.
Taste and season generously with salt and pepper. Garnish with fresh cilantro and toasted coconut. Serve immediately.

Stovetop Method:

Heat coconut oil in a large pot over medium-high heat. Sauté the onion, garlic, ginger, and bell pepper for 3–4 minutes until softened.
Add the plantain slices, sweet potato chunks, and tomatoes. Sauté for 1 minute.
Whisk together the coconut milk, ground annatto, and broth concentrate. Pour into the pot with the oregano. Bring to a boil.
Reduce heat to a gentle simmer, cover partially, and cook for 25–30 minutes until the plantains and sweet potatoes are tender but not falling apart.
Gently add the fish and shrimp, pressing them down into the broth. Simmer uncovered for about 5 minutes until cooked through.
Season with salt and pepper to taste. Garnish with cilantro and toasted coconut. Serve immediately.

A note on fresh vs. frozen seafood: Both work beautifully. If using frozen, thaw fully before cooking. The recipe assumes fresh or properly thawed fish and shrimp.

Broth concentrate substitutes: Better Than Bouillon (fish or chicken base) works great. A quality bouillon cube can work in a pinch, but taste as you go—they're often saltier. You want about 1 cup of flavorful broth total.

About leftovers: Fish and seafood don't keep well. Make only what you'll eat in one meal. This recipe serves two comfortably and is easily doubled.