Ceviche mexicano

Method

1. 1 Boil the fish for 8 minutes, then shred it into small pieces and remove all the bones.
2. 2 Nayarit uses boiled fish that is shredded, not raw fish marinated in lime juice, which is what distinguishes it from other ceviche.
3. 3 Grate the carrots into thin strips, lightly salt them, and then squeeze out the excess water.
4. 4 Mix the shredded fish with the shredded carrots and marinate in lemon juice for 1 hour in the refrigerator.
5. 5 The fact that this version has almost as much grated carrot as fish is a sign of its quality; the carrot absorbs the lemon juice and makes for a sweet salad.
6. 6 Mix tomatoes, onions, and chopped jalapeño, then serve on crackers with butter.