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Salpicón! Tilapia Yucateco Burrito




Source of Recipe


Burrito Beach


List of Ingredients




* 6 Tilapia fish fillets
* 1 cup of freshly squeezed orange juice
* 1/4 cup achiote paste
* pinch of salt

* For the pickled onions: 1 teaspoon of olive oil
* 1/2 medium-sized red onions, sliced
* 1/4 cup of cider vinegar
* 1/4 cup of water
* 1/4 teaspoon of dried Mexican oregano
* pinch of salt

* For the salpicon: 2 habanero chiles
* 1 tablespoon freshly squeezed lime juice
* 3 tablespoons freshly squeezed orange juice
* pinch of salt

* Yucatecan achiote paste: 1 tablespoon annato seeds
* 1 teaspoon black peppercorns
* 1 teaspoon dried Mexican oregano
* 4 cloves
* 1 inch cinnamon stick
* 1 teaspoon coriander seeds
* 1 scant teaspoon salt
* 5 cloves of garlic, peeled and chopped
* 1/2 cup cider vinegar

Recipe



For the pickled onions: In a hot skillet, sauté the sliced onions very briefly, add the vinegar, water, oregano and salt. Remove from heat and allow them to cool at room temperature.

For the Salpicón: in a medium-sized bowl, mix the habanero chiles, onion, orange and lime juice and salt, cover and set aside.

For the Yucatecan achiote paste: In a food processor, mix annato seeds, peppercorns, oregano, cloves, coriander seeds and salt. Add the chopped garlic and the vinegar. Let sit for about one hour. In a medium-sized bowl, mix the achiote paste, orange juice and salt, marinade the fish, cover and refrigerate for at least two hours. Place the fish in a baking pan, cover it and bake for 15 minutes at 350 degrees or until the fish is done.

This recipe serves six