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Tikin Xik
Description
Tikin-xik (TEEK'n-geek), a very widespread traditional Yucatan fish dish. Its ancestry goes back to ancient times. The modern version uses jumbo shrimp instead of whole fish.
For more information about this dish, and our travels, visit "Revival of Traditional Mexican Dishes" on our blog. Or, find other great Mexican recipes in our newly released Mexican Recipe Collection.
Ingredients
At a glance
Course
Main Ingredient
Cuisine
Cooking Method
Difficulty
Serves
4
2-3 lb. Jumbo Shrimp
3 garlic cloves
1/2 tsp. oregano
1/2 tsp. cumin seeds
Juice of 1 blood orange
2 tsp. Annatto Seeds (available in most specialty food stores)
Pinch of ground cinnamon
1 tomato, sliced
1/2 onion, sliced
1-2 chiles, seeded, roasted and cut in strips
Salt and pepper to taste
Banana leaves
3 garlic cloves
1/2 tsp. oregano
1/2 tsp. cumin seeds
Juice of 1 blood orange
2 tsp. Annatto Seeds (available in most specialty food stores)
Pinch of ground cinnamon
1 tomato, sliced
1/2 onion, sliced
1-2 chiles, seeded, roasted and cut in strips
Salt and pepper to taste
Banana leaves
Methods/steps
Clean and devein the shrimp. Blend oregano, cumin, garlic, annatto seeds, cinnamon and orange juice. Rub this paste mixture all over the shrimp. Marinate for one hour.
Use one banana leaf for every three shrimp. Top each leaf with tomato, onion, chiles slices and of course shrimp. Sprinkle lightly with salt and pepper. Wrap the leaf tightly using bamboo skewer soaked in water to hold it closed. Place leaf bundles on grill over medium heat and cook for 3-5 minutes. Grilling time may vary depending on the size of your shrimp.
If you can’t find banana leaves, wrap in any flavorful leaf, or put some fennel or bay leaves around the shrimp and wrap in aluminum foil.
To serve, simply place the banana leaf bundles on plates and remove the skewers. Gently unfold the leaf to expose the shrimp.
Serve with white rice.
Use one banana leaf for every three shrimp. Top each leaf with tomato, onion, chiles slices and of course shrimp. Sprinkle lightly with salt and pepper. Wrap the leaf tightly using bamboo skewer soaked in water to hold it closed. Place leaf bundles on grill over medium heat and cook for 3-5 minutes. Grilling time may vary depending on the size of your shrimp.
If you can’t find banana leaves, wrap in any flavorful leaf, or put some fennel or bay leaves around the shrimp and wrap in aluminum foil.
To serve, simply place the banana leaf bundles on plates and remove the skewers. Gently unfold the leaf to expose the shrimp.
Serve with white rice.
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