Freshen up your day with this traditional Mayan recipe from Rosewood Mayakoba‘s newest destination, Aqui Me Quedo.
Pescado Tikin Xik
1 Whole fresh fish or filet
Marinade
- 2 tbsp Axiote seeds
- 1/2 tsp Cumin
- 1/2 tsp Dry Mexican oregano
- 1 tsp Black peppercorns
- 4 Garlic cloves
- 1/4 cup Sour orange (or a mix of 40-percent lime and 60-percent orange juice)
Pickled Onions
- 1/2 cup Red onion
- 1 Habanero cut in half (or chopped if you want it more spicy)
- 1 tsp Oregano
- 1 tbsp Salt
- 1/4 cup Sour orange (or a mix of 40-percent lime and 60-percent orange juice)
Garnish
- Banana leaves or parchment paper
- 2 Roma tomatoes charred and sliced
- Epazote leaves
- Salt
- Corn tortillas
Marination: Blend all marinating ingredient until you get a thick paste. Rub the fish with it and let it sit for at least 2 hours (or overnight for an even better taste).
Pickled Onions: Mix the onions, habanero and oregano with the salt and stir it for 1 minute, Let it sit for 5 minutes before adding the sour orange juice and let it sit for at least 3 hours (or also overnight to make it more flavorful).
Preparation: Extend the banana leaves and set the fish over it. Add some salt, the tomato slices, and epazote, and wrap it with the same banana leaves. Cook the whole preparation over a charcoal grill or in an oven until the fish feels soft to the touch. Open the leaves and serve with the hot tortillas and the pickled onions.