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Yucatan-Style Grilled Fish (Tikin Xic)

Name: Yucatan-Style Grilled Fish (Tikin Xic)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 Red onion; 200 ml Orange juice agria; 3 Banana leaves; 2 Tomato; 2 Habanero chilli; 1 Pimiento verde; to taste Salt; 100 g Achiote paste; 1 kg Fish entero (mero o huachinango)

70 min (30 prep + 40 cook) Medium 4 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Fish marinated in achiote and sour orange, grilled in banana leaf.

About this recipe

Tikin xic is one of the most iconic dishes from Yucatan cuisine. A whole fish (traditionally grouper or red snapper) is marinated in an achiote paste dissolved in sour orange juice, wrapped in banana leaves, and slowly grilled over charcoal or baked in the oven. The achiote marinade gives it an intense red color and unique earthy flavor. It is served with pickled red onion, tomato slices, roasted habanero peppers, and freshly made corn tortillas. The banana leaf cooking method keeps the fish moist while imparting a subtle smoky aroma that perfectly complements the citrus acidity and the habanero heat.

History & Origin

Tikin xic has its roots in the ancient Mayan civilization, where fishermen along the Yucatan coast prepared their daily catch wrapped in banana leaves and cooked directly over embers. The word "tikin" in Mayan means "dried thing" and "xic" refers to something spread or coated, describing the technique of fire-drying fish previously coated in spices. Achiote, a fundamental ingredient, was used by the Maya in both cooking and ceremonial rituals. With the arrival of the Spanish, citrus fruits like sour orange were incorporated, creating the fusion we know today. Each coastal Yucatecan family keeps its own recipe, varying spice proportions. In Isla Mujeres and the Tulum coast it is made with grouper, while in Campeche they prefer dogfish shark. It is a must-have dish at patron saint festivals in coastal towns of the Yucatan Peninsula.

Estimated cost

£22.00

Total cost

£5.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

265

Calories

30g

Protein

Carbohydrates

12g

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve the pasta of achiote in the orange juice agria until you get a marinada smooth. Season with salt.
💡 If not encuentras bitter orange, mixture orange juice sweet with lime juice in proporción 3:1.
2
Spread generously the fish with the marinada on both sides, making sure of cubrir all the surface. Leave to marinate at least 30 minutes in the fridge.
3
Pasa the leaves of banana brevemente for the llama of the estufa for suavizarlas. Place them on a bandeja of oven formando a cama.
4
Place the fish marinado on the leaves of banana. Distribuye encima the rodajas of tomato, aros of red onion, tiras of pimiento and the habanero chillies enteros.
💡 No cortes the habanero si not quieres demasiado picante; entero aporta aroma without exceso of calor.
5
Wrap the fish with the leaves of banana, cubriendo well on all sides. Asegura with hilo of cook if necessary.
6
Bake at 180°C for 35-40 minutes until the fish it is cooked and desmenuce easily. Serve in the misma leaf of banana with warm tortillas.
💡 You can also cocinarlo directamente on brasas for a flavour more ahumado and authentic.