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Heat oil in a Dutch oven over medium-high. Add garlic and onion and cook, stirring often until onions are translucent and just beginning to brown, about 4 minutes. Add tomatoes, peppers, chilis, achiote sauce or paste, smoked paprika, and salt. Cook, stirring often, until most of the liquid from the tomato evaporates, about 3 minutes.
Add coconut milk and bring to a simmer. Add the cod; let simmer for about 2 minutes. Add shrimp and continue to cook until shrimp and cod are both cooked through, about 3 minutes more. Stir in 2 tbsp of lime juice.
Serve over with rice with additional lime wedges. Sprinkle with cilantro just before serving.
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