Pescado en Xtabentún

Step by stepInstructions

1. Toss the fish cubes with the lime and sour orange juices and a pinch of salt; marinate in the refrigerator for 15 to 25 minutes, until the fish turns opaque.
2. Drain off most of the juice, then add the onion, tomato, cilantro and habanero, and season with salt.
3. Pour the xtabentún over the mixture and fold gently; rest for 5 minutes so the liqueur's anise and honey notes meld.
4. Serve chilled on tostadas with slices of avocado.