Heat oil in a large saucepan over medium-high heat.

Add the onion, black pepper and jalapeño, let it cook for 3 minutes and add the water, vinegar and salt.

Then add carrots, tilapia, sliced lemon and the aromatics (garlic, thyme , bay leaf, paprika). Let boil for about 5 minutes and remove from heat to cool completely.

Add pickled fish to sterilized jars and cover completely with oil. Serve cold and enjoy with Saladitas crackets.