Pescado tikin xic

Method

1. 1 Mix achiote spice with orange juice and lemon juice to form a thick, reddish-orange sauce.
2. 2 The sour orange juice of the Yucatán region is replaced with a lemon-orange mixture, and the sauce is mild and slightly sweet, using only sweet oranges.
3. 3 Marinate the sliced fish in achiote sauce for 2 hours in the refrigerator.
4. 4 Heat the banana leaves until pliable, then line the grill with them and place the fish on top along with red onions and tomato slices.
5. 5 Grill over charcoal for 25 minutes with the fish loosely wrapped in banana leaves, opening the leaves at the last 8 minutes to sear the fish.
6. 6 Sprinkle with finely chopped oregano and habanero peppers when serving.

With an appliance

• Oven 1 hr

  Replace step 5: bake in a 210-degree oven for 25 minutes in a banana leaf, opening the leaf for the last 6 minutes; if there is not enough charcoal flavor, increase the achiote by 8g.