Pescado en Tikin Xik is a beloved Mayan dish from the Yucatán Peninsula, featuring whole fish marinated in a vibrant, spicy paste. The marinade, known as chiltoma, combines ground achiote for color, habanero peppers for heat, orange juice for acidity, and garlic for aroma. The fish is traditionally cooked in an earth oven, but broiling achieves a similar smoky, charred flavor. The result is tender, flaky fish with a rich, reddish hue and a complex balance of sweet, sour, and spicy notes. Serve hot with warm tortillas and fresh toppings like pickled onions, avocado, and tomato for a complete, authentic Mexican meal.
Pescado En Tikin Xik
Description
Pescado en Tikin Xik is a beloved Mayan dish from the Yucatán Peninsula, featuring whole fish marinated in a vibrant, spicy paste. The marinade, known as chiltoma, combines ground achiote for color, habanero peppers for heat, orange juice for acidity, and garlic for aroma. The fish is traditionally cooked in an earth oven, but broiling achieves a similar smoky, charred flavor. The result is tender, flaky fish with a rich, reddish hue and a complex balance of sweet, sour, and spicy notes. Serve hot with warm tortillas and fresh toppings like pickled onions, avocado, and tomato for a complete, authentic Mexican meal.Ingredients
Directions
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Prepare the fish by ensuring scales are removed. Have the heads and tails removed and the fish opened out flat in one piece (butterflied). Remove the backbone.
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In a blender or food processor, combine the achiote seeds, peppercorns, salt, toasted oregano, hot paprika, garlic, and orange juice (or vinegar).
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Blend all marinade ingredients together until a smooth, consistent paste is formed.
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Spread the marinade paste generously over the flesh side of the fish.
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Cover the fish and refrigerate to marinate for several hours or overnight for best flavor penetration.
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Preheat the broiler to high. Line a broiler pan with foil for easy cleanup.
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Remove fish from the refrigerator and let sit at room temperature for 15 minutes. Brush the seasoned side of the fish with a little olive oil.
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Place the fish on the broiler pan, seasoned side down. Broil for about 10 minutes.
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Carefully turn the fish over using a large spatula. Cook on the skin side for an additional 10 to 15 minutes, or until the flesh is just cooked through and flakes easily with a fork.
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Serve the fish hot immediately, accompanied by fresh tortillas and small dishes of toasted oregano, chopped chiles, sliced avocado, pickled onions, sliced tomato, and sliced Seville oranges for making tacos.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 194.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 50.0g17%
- Dietary Fiber 0.0g0%
- Sugars 50.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Marinating Time: For the most authentic flavor, marinate the fish overnight. If short on time, a minimum of 2 hours is recommended.
Chili Heat Level: Habaneros are very hot. Adjust the quantity of chiles in the marinade and toppings based on your heat preference. Cayenne peppers provide heat with less fruity complexity.
Cooking Method: Traditionally, this dish is cooked in an earth oven (pib). Broiling is the best home-cooking alternative to achieve the charred, smoky exterior. If using a grill, ensure the grates are well-oiled to prevent sticking.
Fish Selection: Red snapper, grouper, or mahi-mahi work best for this recipe due to their firm texture. Ensure the fish is fresh and kept on ice until ready to use.
