Photograph of the finished Ceviche mexicano

Mexico · Gỏi cá xé cà rốt kiểu Nayarit

Ceviche mexicano

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 3.1 lb
  • Photograph of Lime Lime 16
  • Photograph of Carrot Carrot 3.2
  • Photograph of Onion Onion 1.6
  • Photograph of Tomato Tomato 8
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Crispy savory biscuits Crispy savory biscuits 40
  • Photograph of Avocado Avocado 2
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 4.2 oz

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.
Start cooking