Brazilian-style tilapia and tomato salsa over steamed rice

• Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.

• Peel and thinly slice enough onion to measure 1 cup [2 cups]; set aside for the moqueca. Finely chop the remaining onion for the salsa.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the white parts for the moqueca and the green parts for the salsa.
• Cut away the core from the tomato; coarsely chop the tomato. Divide into two equal portions, one for the salsa and one for the moqueca.
• Finely chop, press, or grate the garlic. Measure 1 teaspoon [2 tsp] for the salsa; set aside the rest for the moqueca. 
• Zest the lime; juice half and cut the remaining half into wedges for garnish. [Zest and juice 1 lime; cut the remaining lime into wedges.]

In a medium bowl, stir together the finely chopped onion, green parts of the scallions, half the tomato, 1 teaspoon [2 tsp] garlic, and the  lime zest and juice. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

Tilapia and halibut:

• Pat the fish dry with a paper towel. Cut the fish into 1-inch pieces and season lightly with salt and pepper.

Jumbo shrimp:

• Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the thinly sliced onion and white part of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the remaining garlic, then using a spatula, move the onion, scallions, and garlic to one side of the pan.

Add the seafood to the empty side of the pan and cook, turning once, until the seafood is lightly browned but not yet cooked through, 2 to 3 minutes. Add the chipotle-cashew sauce base, coconut milk, and remaining tomato, then stir in the onion mixture. Cook, stirring occasionally, until the sauce is thickened slightly and the seafood is cooked through, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper. 

Transfer the rice to individual bowls and spoon over the moqueca. Top with the tomato salsa and serve with the lime wedges.