Recipe: Fish Tikin Xik from Mahekal Beach Resort

In Dine, Playa del Carmen & Tulum, Stay by Suzanne Koch

Mahekal Beach Resort in Playa del Carmen is home to many diverse features including their newest experience, Casita Maya. Set in a cozy jungle setting, the private dining experience features a feast prepared by Mayan descendants. While the dishes incorporate traditional ingredients, the prep of the food is also authentic, from clay pots to heated pits and handmade tortillas.

This fresh fish recipe, while cooked in a heated pit at Casita Maya, can be whipped up the modern way at home.

Fish Tikin Xik

  • 1 Grouper or equally firm fleshed white fish (about 2.5 lbs., cleaned with head, tail and spine removed and split down the middle to lie flat)
  • 3 oz. (1 package) achiote paste
  • 1/3 cup Bitter orange juice
  • 1 small Green bell pepper, seeded and cut into rings
  • 1 medium tomato, sliced into thin rounds
  • 1 small purple onion, sliced into rings
  • 1 tsp. Dried oregano leaves
  • 1.5 oz. Garlic
  • Salt and pepper
  • 1 Banana leaf, softened over a flame

Directions: 1. Wash the grouper and pat dry with paper towels. Season with salt and pepper.
2. Mix the achiote paste and bitter orange juice and spread mixture over the fish and let marinate.
3. Place the fish on the softened banana leaf and arrange the bell peppers, tomato and onion slices on the fish. Sprinkle with oregano and olive oil.
4. Wrap the banana leaf around the fish and place in an oblong baking dish.
5. Bake the fish at 350-degrees for approximately 30 minutes or until it flakes easily when tested with a fork.
6. Serve the Yucatan way with purple onion slices marinated in olive oil, vinegar, salt, pepper and thyme.

Serves 4

For more information on Casita Maya, visit:

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