Maya Citrus Salsa (Xec) With Red Snapper
Source of Recipe
New York Times - April 8, 2009 By MARK BITTMAN
Serves/Makes/Yields
4
IT was a long time ago, but I remember well the first time I was treated to xec, the Maya salsa made almost entirely out of citrus. I had been served similar but fancier concoctions in restaurants, but in Mérida, Mexico, xec (pronounced “shek”) was presented with a total lack of pretense. Both its simplicity and its taste amazed me. In the Yucatán, one can get some pretty good citrus, including the sour orange we almost never see up north. But as I later discovered, almost any citrus combination works.
