Ingredients

500 grs shrimps clean & deveined

150 grs of masa (corn dough)

1 tsp ground coriander seed

2 garlic cloves grated

1 tsp freshly ground pepper

Sea salt to taste

Fresh cilantro

2 litters fish stock

2 tbsp E.V.O.O

1 medium size white onion

1 poblano pepper

4 roma tomatoes

2  zucchinis

1 potato

2 carrots

Procedure

Add a little bit of warm water to the masa, until it has a softer, more manageable texture.  Using the food processor, grind shrimps to a paste then put it in a large bowl. Add the masa, coriander, garlic, ground pepper & sea salt.  Let this rest for 30 minutes in the refrigerator.

Put the oil in a sauce pan, add the chopped onion, tomatoes, peppers and chopped garlic at the end. Add the fish stock and let it come to a boil, season with salt and pepper and add sliced potato and carrot. Let it cook for five minutes, then with a teaspoon add the shrimp balls and the sliced zucchini, let cook for five minutes and serve in a bowl with a slice of lime and warm tortillas on the side.