Quick Peruvian Seafood Soup

• 1 pound tilapia or flounder filets, cut in 1-inch pieces
• 1 cup lime juice
• 2 purple onions, sliced thin
• 1 bunch fresh cilantro, chopped
• 1 tablespoon red pepper paste (rocoto or whatever you have available)
• 4 cloves garlic, sliced
• 1 can corn kernels
• 1 pound potatoes, washed, sliced in chunks (peels on)
• 1 can white beans (navy, great northern, etc.)
• 1 can diced tomatoes
• 1 pound large shrimp
• salt to taste

1. Place your tilapia in a bowl and pour the lime juice, half the chopped cilantro and half your onions over it, then mix in the red pepper paste and a little salt. Toss well and refrigerate for 1 hour
2. In a large soup pot pour two quarts water and add the potatoes, corn, beans, tomatoes and garlic. Bring to a boil and then let simmer on medium for 20 minutes, until potatoes are almost tender. Turn the heat to high and bring to a quick boil.
3. Add the tilapia with lime juice and other ingredients to the pot, plus the rest of the onions and most of the cilantro, reserving some aside for garnish. Add the shrimp. Put the lid on tightly and cook for NO MORE THAN 4 minutes--any longer and the shrimp will be tough! Pour into bowls and garnish with fresh cilantro.

flounder filets, lime juice, purple onions, fresh cilantro, red pepper, garlic, corn kernels, potatoes, white beans, tomatoes, shrimp, salt

Taken from food52.com/recipes/25078-quick-peruvian-seafood-soup (may not work)