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What to eat in Mexico? Top 28 Mexican Seafood Dishes

Last update: Fri Feb 14 2025
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Camarones enchipotlados is a traditional dish originating from Central Mexico. Although there are many variations, the dish is usually made with a combination of shrimps, tomatoes, olive oil, chipotle chiles, ginger, garlic, orange juice and zest, salt, and pepper.


The tomatoes are halved, seasoned with salt and pepper, brushed with olive oil, and roasted in the oven. The shrimps are marinated in a mixture of tomatoes, hot peppers, and ginger. Orange zest and juice, garlic, and ginger are fried in olive oil and simmered for a few minutes. 
02
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Tacos gobernador (lit. governor's tacos) are Mexican tacos named after a Sinaloan governor. In order to prepare the dish, warm tortillas are filled with a combination of shrimps, grated cheese, coriander, onions, and tomatoes. The tortillas are then folded in half, brushed with butter, and cooked on a griddle over medium heat.


When served, tacos gobernador are often accompanied by lime wedges and hot chili sauce. Apart from Sinaloa, these tacos are also quite popular in Baja California.

MOST ICONIC Tacos gobernador

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Pescado zarandeado is a signature dish of the Mexican Nayarit region. It is a simple meal made by cooking local fish (preferably red snapper) over mangrove wood charcoal, which gives off a distinctive smoke that permeates the lightly salted fish.


Today, some cooks like to add spices and hot chilis to the dish instead of using only salt, which accentuates the natural flavors of fish. The name of the dish is derived from the word zaranda, referring to the name of the grill used in the preparation of fish.

MOST ICONIC Pescado zarandeado

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Camarones en salsa de tamarindo is a traditional dish originating from Central Mexico. The dish is usually made with a combination of shrimps, onions, chipotle chiles, garlic, tamarind paste, stock, butter, coriander, and salt. The shrimp shells, butter, onions, chiles, garlic, and tamarind paste are sautéed in butter and then mixed with the stock.


The mixture is simmered, processed, and strained. The shrimps are cooked in butter, mixed with the sauce, and the dish is then garnished with coriander before serving.

05

Street Food

BAJA CALIFORNIA, Mexico
4.4
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Taco de camaron is a variety of taco filled with shrimps and various other ingredients such as tomatoes, onions, coriander, mayonnaise, or pico de gallo. Shrimp tacos originate from Baja California, and are often served with lime or lemon wedges on the side.


It is recommended to pair the dish with a cold beer on the side.

MOST ICONIC Tacos de camarones

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Camarones el mojo de ajo is a Mexican dish consisting of shrimps fried in butter with lots of garlic, chili, and chopped coriander. Traditionally, the dish is served accompanied by white rice on the side, and it is a custom to squeeze some lime juice over the shrimps.


Garlic shrimps are also a great party food, especially for Cinco de Mayo, when it is recommended to pair the dish with some Margaritas.

07

Street Food

BAJA CALIFORNIA, Mexico
4.3
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Tacos de pescado or fish tacos have origins in the Mexican region of Baja California. These corn flour tacos are filled with fried or grilled pieces of fish, vegetables such as cabbage or lettuce, and a topping of either sour cream or mayonnaise.


The dish is also popular in the United States, especially in California, where it can be found at numerous street carts, served with cabbage and coleslaw.

MOST ICONIC Tacos de pescado

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Arroz con camarones is a dish that is popular throughout Latin America, especially in Peru, Ecuador and Mexico. It consists of rice that is cooked in a flavorful shrimp broth, combined with shrimp, peppers, tomatoes, and onions. The dish is usually seasoned with cumin, garlic, and achiote, with the addition of finely chopped parsley used for garnishing.


Arroz con camarones can be served with numerous accompaniments such as lime wedges, hot sauce, avocado slices, or fried plantains.

MOST ICONIC Arroz con camarones

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09

Appetizer

SINALOA, Mexico
4.3
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Aguachile is a simple dish originating from the Mexican state of Sinaloa. It is a type of Mexican ceviche that (in its most classic version) consists of fresh raw shrimp, cucumber, red onion, lime juice, and water-pulverized chilis, giving the dish its name.


Unlike most ceviches, aguachile is served immediately after coating the shrimp in lime juice, so it is very important that the shrimp is as fresh as it can be. Aguachile is commonly accompanied by avocado and tostadas, while the beverage of choice is usually beer or tequila. 

MOST ICONIC Aguachile

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10

Appetizer

MAZATLÁN, Mexico
4.3
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Originating from the coastal region around Mazatlán, ceviche de Sierra is a traditional type of ceviche prepared with fresh mackerel as the key ingredient. Other ingredients used in the dish include lime juice, carrots, onions, cucumbers, serrano peppers, oregano, and salt.


The fish is finely chopped and marinated in lime juice and salt. The other ingredients are also chopped, and the two are then mixed together before serving. This ceviche can be enriched with the addition of diced avocado or chopped tomatoes.

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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 28 Mexican Seafood Dishes” list until February 14, 2025, 1,561 ratings were recorded, of which 820 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Mexican Seafood Dishes