Tikin Xic Fish

1. Juice the sour oranges into a bowl. In a molcajete or food processor, combine the achiote paste, garlic cloves, 100 grams of white onion, habanero chile, sea salt, and black pepper. Grind or process until a smooth paste forms.

2. Add the sour orange juice to the achiote paste mixture and stir well to create a marinade. Taste and adjust seasoning if necessary.

3. Place the red snapper fillets in a shallow dish and pour the marinade over them, ensuring all sides are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the fish to absorb the flavors.