Name: Spicy Shrimp and Fish Meatballs with White Rice
Prep time: 90 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 5 white fish fillets, (for the meatballs); 300 grams shrimp, packaged (for the meatballs); 2 eggs, (for the meatballs); 2 tablespoons onion, finely chopped (for the meatballs); 1 tablespoon garlic, finely chopped (for the meatballs); 1 bread, stale bread soaked in milk and drained (for the meatballs); 2 tablespoons ground black pepper, (for the meatballs); 2 tablespoons salt, (for the meatballs); 3 tablespoons fresh cilantro, finely chopped (for the meatballs); 6 tomatoes, ripe (for the sauce); 4 cups fish broth, chicken broth (for the sauce); 1 clove garlic, peeled (for the sauce); 1/4 onions, (for the sauce); 2 tablespoons salt, (for the sauce); 1 teaspoon pepper, (for the sauce); 2 tablespoons vegetable oil, (for the sauce); 8 tablespoons salsa, Huichol® Habanero; 1 cup white rice, washed, soaked for 5 minutes in warm water, and drained (for the rice); 4 tablespoons vegetable oil, (for the rice); 4 cups chicken broth, (for the rice); 1 clove garlic, (for the rice); 1/4 onions, (for the rice); 1 tablespoon salt, (for the rice); 1 pinch ground black pepper, (for the rice); 1/2 limes, (for the rice)

Preparation

30 mins

Low

For the meatballs: cut the fillets into medium pieces and add them along with the shrimp to a processor. Process these ingredients well until a dough forms, remove from the processor, and place in a large bowl. Add the egg, onion, garlic, soaked bread, salt, pepper, and cilantro to the mixture. Mix everything perfectly and form medium meatballs of approximately 40 g each. Set aside.