Xe‘ec Salad
Xe’ek: A Bright and Bold Yucatecan Fruit Salad
When you think of Day of the Dead foods, your mind might go straight to pan de muerto, mole, or sugar skulls. but in the Yucatán Peninsula, the celebration takes a tangy, refreshing turn with a fruit salad called Xe’ek (pronounced “check”). This vibrant, citrus-forward salad is both ancient and modern, sweet and spicy, nourishing and deeply symbolic. Loaded with immune-boosting vitamin C and vibrant flavors, it’s more than just a side, it’s a meaningful addition to the Hanal Pixán altar and the breakfast table.
Related Recipe: Fruit Macedonia
What is Xe’ek?
- Xe’ek, meaning “mixture” or “revoltijo” in the Mayan language, is a salad traditionally prepared in the Yucatán during Hanal Pixán, the region’s version of Día de los Muertos. The name is fitting: Xe’ek is a colorful jumble of jicama and mixed citrus, brought to life with lime, chile, and cilantro. In Mayan culture, Hanal means “food” and Pixán refers to “soul,” highlighting the belief that food feeds both the body and spirit, especially when honoring ancestors.
- Xe’ek is typically served as part of a morning meal during the multi-day celebration, often alongside richer dishes like tamales colados, relleno negro, or huevos fritos. The bright acidity and crunch of the salad offer the perfect contrast to the heavier, traditional foods.
Ingredient Variations
The beauty of Xe’ek lies in its flexibility and seasonality. While the traditional recipe calls for a trio of citrus: orange, grapefruit, and mandarin, there’s room to play:
- Fruits: Swap or add pomelo, cara cara oranges, blood oranges, or even pineapple for added sweetness or color.
- Herbs: While cilantro is customary, you can also use fresh mint for a slightly different aromatic finish.
- Chiles: Dried pequin chiles give it a smoky heat, but feel free to use tajín, chile de árbol, or omit for a milder version.
- Add-ins: Some versions incorporate thinly sliced red onion or cucumber for extra crunch.
Serving Suggestions
Xe’ek is wonderfully versatile. It can be:
- A breakfast side: Traditionally paired with tamales or fried eggs during Hanal Pixán.
- A palate cleanser: Serve between courses to refresh the palate.
- A light appetizer: Spoon into small cups or on endive leaves for a fresh bite at a gathering.
- A picnic or brunch dish: Its brightness and ease make it ideal for warm-weather menus.
- For a more filling salad, you can top it with roasted pumpkin seeds (pepitas), or crumbled queso fresco.
Storage Tips
- Xe’ek is best enjoyed fresh, especially because the citrus continues to break down once mixed. However, if you’re prepping ahead:
- Refrigeration: Store in an airtight container for up to 2 days. Add cilantro and chile right before serving for best texture and flavor.
- No freezing: The citrus and jicama do not freeze well and will become mushy when thawed.
Nutrition Highlights
Xe’ek is naturally low in fat and calories, but high in:
- Vitamin C: From oranges, grapefruit, and mandarins.
- Fiber: Thanks to the jicama and citrus membranes.
- Hydration: High water content makes this a great refreshing dish in warm weather.
- Antioxidants: Grapefruit and citrus provide powerful flavonoids that support immune function.
- A one-cup serving is about 90 calories, with zero added sugar and only heart-healthy, natural ingredients.
FAQs
Yes! If grapefruit is too bitter for your taste or not in season, substitute with more orange or try pomelo for a sweeter option.
Xe’ek has a mild to moderate heat depending on how much pequin chile you use. You can completely omit the chile if serving kids or spice-sensitive guests.
Segmenting the citrus (removing skin, pith, and membranes) keeps the salad juicy and soft. Use a paring knife to cut away peel and white pith, then slice between membranes.
Absolutely! Xe’ek contains no animal products and is naturally vegan and gluten-free.
While it’s not a traditional dessert, its sweetness and acidity make it a lovely light finish to a meal, especially when chilled.
Look for dried pequin chiles in Latin grocery stores or online. If unavailable, you can use crushed red pepper flakes or tajín as a substitute.
Xe’ek is a dish rooted in tradition but built for everyday nourishment. With its refreshing crunch, citrusy brightness, and cultural significance, it brings a taste of the Yucatán into any kitchen. Whether you’re honoring ancestors during Hanal Pixán or just looking for a new twist on fruit salad, Xe’ek is a soulful, vibrant dish worth savoring.
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Xe‘ec Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: serves 4
Description
Pronounced “check,” meaning “mixture” or “revoltijo” in Mayan, this Yucatecan salad is tangy, sweet, spicy, loaded with vitamin c and the perfect way to start off the day. Traditionally served for the Hanal Pixán holiday, the day of the dead celebration in Yucatan. Hanal means “food” and pixán means “soul that gives life to the body.” A great accompaniment to hardy, high fat meals such as fried eggs or tamales.
Ingredients
- 1 ½ cups jicama, sliced in matchsticks
- 2 tablespoons lime juice
- 3 navel oranges
- 1 large grapefruit
- 2 mandarins
- ¼ cup fresh cilantro, finely chopped
- ½ teaspoon sea salt
- 2 tablespoons dried pequin chiles, crushed
Instructions
- Combine jicama, lime juice and juice of one orange in a large bowl, stir to coat well. Set aside.
- Peel grapefruit, mandarins and remaining oranges and separate wedges. Using a small knife, remove as much of the pith as possible and chop into bite sized pieces. Add to bowl with jicama and juices.
- Add cilantro, salt and crushed pequin chiles. Toss to mix well. Serve.
