Salsa Huichol

Salsa Huichol

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Spicy Shrimp and Fish Meatballs with White Rice

30 mins
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We present you some delicious spicy shrimp and fish meatballs that are accompanied by a tasty white rice. A strong dish easy to make and you'll love cooking daily for your family.
Learn more about Salsa Huichol


4 portions
  • 5 white fish steaks, (for the meatballs)
  • 300 grams shrimp, of shoddy (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, hard soaked in milk and drained (for meatballs)
  • 2 tablespoons ground black pepper, (for the meatballs)
  • 2 tablespoons salt, (for the meatballs)
  • 3 tablespoons fresh coriander, finely chopped (for the meatballs)
  • 6 tomatoes, ripe (for the caldillo)
  • 4 cups fish soup, or chicken broth (for the caldillo)
  • 1 clove garlic, peeled (for the caldillo)
  • 1/4 onions, (for the caldillo)
  • 2 tablespoons salt, (for the caldillo)
  • 1 teaspoon pepper, (for the caldillo)
  • 2 tablespoons vegetable oil, (for the caldillo)
  • 8 tablespoons sauce, Huichol® Habanero
  • 1 cup white rice, washed, soaked for 5 minutes in warm water and drained (for rice)
  • 4 tablespoons vegetable oil, (for rice)
  • 4 cups chicken broth, (for rice)
  • 1 clove garlic, (for rice)
  • 1/4 onions, (for rice)
  • 1 tablespoon salt, (for rice)
  • 1 pinch ground black pepper, (for rice)
  • 1/2 limes, (for rice)


For the meatballs: cut the fillets into medium pieces and add them next to the shrimp to a processor. Process these ingredients very well to form a dough, remove from the processor and place in a large bowl.
Add egg, onion, garlic, soaked bread, salt, pepper and cilantro to the mixture. Perfectly mix all this and form medium meatballs of approximately 40 gc / u. and reserve.
For the caldillo: cut the tomatoes in 4 and blend with 1 cup of chicken broth, garlic and onion.
Heat the vegetable oil in a medium saucepan over medium heat and strain the previous grind. Finish adding the chicken broth that is missing, season and add the tablespoons of Huichol® Habanero sauce. Cook for 10 minutes when it breaks the boil. Add the meatballs little by little so that they are cooked in the stew for 20 minutes or until they are well cooked.
For rice: Blend chicken broth, garlic and onion until integrated.
Heat in a rice cooker, oil over low heat. Stir the rice for 3 minutes taking care not to take color. Add the grinder to the blender and let it boil, season and add the lemon juice. Once it is boiling, lower the temperature to the minimum, cover and let cook for 15 minutes approximately, taking care not to burn or run out of liquid rice.
After the time check the cooking, turn off and let stand covered for 5 minutes before serving.


Serve a serving of white rice and three meatballs with their caldillo.


Compact the meatballs very well when you are forming them, so that they do not fall apart when cooking.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Señora De Ojos Bellos
11/10/2018 07:57:57
Quedan Riquísimas

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