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Mexican Seafood Traditions from Pacific to Gulf
A survey of fish and shellfish cooking along Mexico's Pacific, Gulf and Caribbean coasts, from raw lime-cured dishes to grilled fish, stews and dried seafood.
Streets and Regions
Seafood and Coastal Cooking
Fish, shellfish and the cooking of Mexican coasts.
Aguachile: The Fiery Cousin of Ceviche
Aguachile is a raw shrimp dish from Sinaloa dressed in lime, chile and salt. Learn what goes into it, how it differs from ceviche and how to handle it safely.
Ceviche in Mexico: Lime Cured Seafood Explained
How lime juice firms and whitens raw fish, why it is not the same as cooking, and how Mexican ceviche differs from Peruvian and other styles.
Coctel de Camaron and Seafood Cocktails
A look at Mexico's cold, tomato-based shrimp and seafood cocktails: what goes in the glass, how the sauce is built, common variations and safe handling.
Dried and Smoked Seafood in Mexican Cooking
How dried shrimp, salt cod and smoked fish are used in Mexican kitchens, why they were preserved, and how cooks soak, toast and season them for flavor.
Fish Tacos: Battered and Grilled Styles Compared
Compare Baja-style battered fish tacos with grilled and other fish taco styles: the fish, the cooking method, the toppings, the tortillas and the trade-offs.
Pescado a la Veracruzana: Tomato Fish Stew
Pescado a la veracruzana is a Gulf coast dish of fish cooked in a sauce of tomato, olives, capers and chiles. Learn its flavors, method and variations.
Shrimp, Chiles and Garlic: Camarones a la Diabla and al Mojo de Ajo
Two popular Mexican shrimp dishes compared: camarones a la diabla in a hot red chile sauce and camarones al mojo de ajo in garlic, with tips on cooking shrimp well.
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