Mexican cuisine is known for its bold flavors, colorful ingredients, and variety of seafood dishes. With miles of coastline on the Pacific Ocean, Gulf of Mexico, and Caribbean Sea, Mexico has access to an abundance of fresh seafood. This allows Mexican chefs to create delightful seafood dishes that highlight the natural flavors of the fish and shellfish. But what is the most popular Mexican seafood dish actually called?
Ceviche
One of the most well-known Mexican seafood dishes is ceviche. Ceviche is made from raw fish or seafood that is “cooked” by marinating it in citrus juices, usually lime juice or lemon juice. The citric acid from the juice actually chemically cooks the proteins in the seafood, turning the flesh from translucent to opaque. Traditional ceviche recipes call for white fish like tilapia, seabass, or halibut, but shrimp, scallops, squid, octopus, or a combination can also be used.
The process of making ceviche is very simple. The raw seafood is cut into bite-sized pieces and placed in a non-reactive bowl. Freshly squeezed citrus juice, chopped onions, chiles, cilantro, and salt are added. The ceviche marinates for anywhere from a few minutes to a few hours. The texture of the fish becomes firmer the longer it marinates. Once it reaches the desired texture, the ceviche is served chilled with tortilla chips, cucumber slices, or avocado.
Ceviche originated in Peru and spread north to Mexico and Central America. In Peru, it remains a national dish and is simply called ceviche or cebiche. As it moved into Mexico, it gained several different regional names:
- Aguachile – Literally meaning “chile water,” this green-hued ceviche comes from Sinaloa.
- Ceviche de pescado – Translating to “fish ceviche,” a traditional version with white fish.
- Campechana – Hailing from Campeche, this version includes shrimp and octopus.
- Cocteles – Meaning “cocktails,” these are ceviche served in cocktail glasses, popular in Baja.
So while ceviche is certainly the most popular Mexican seafood dish internationally, it goes by several different names within Mexico itself.
Tostadas de Ceviche
One popular way to serve ceviche in Mexico is atop a tostada. A tostada is a fried corn tortilla that is flat and crunchy like a cracker. To make tostadas de ceviche:
- Fry whole corn tortillas in oil until crispy.
- Top with ceviche made from your choice of raw fish, shrimp, octopus, etc.
- Garnish with shredded lettuce, diced tomatoes, sliced avocado, cilantro, and a salsa like chipotle, habanero, or mango.
The combo of fresh, bright ceviche piled high on the crisp tortilla base makes for a refreshing appetizer or light meal. Tostadas de ceviche are commonly found in beach towns along both coasts of Mexico.
Tostadas de Pescado
Similar to tostadas de ceviche, another popular Mexican seafood dish features cooked fish atop a crispy tortilla. To make traditional tostadas de pescado:
- Warm corn tortillas in oil until softened.
- Fry in oil on both sides until golden brown and crispy.
- Top with flaky white fish that has been sautéed, breaded, or grilled.
- Add shredded cabbage, crema, avocado, and salsa.
Common fish options for Mexican-style tostadas include tilapia, seabass, snapper, sole, and mahi mahi. Whether the fish is breaded and fried or simply grilled with lime juice and spices, the tostadas make for a hearty and delicious meal.
Fish Tacos
Fish tacos may have originated in Baja California, but they have become popular far beyond Mexico’s borders. Traditional Baja-style fish tacos are made with grilled or fried white fish, stuffed into warm corn tortillas, and topped with crisp cabbage and a creamy sauce. Common additions include salsa, lime wedges, onions, and cilantro.
Favored fish options for Baja tacos are red snapper, mahi mahi, and halibut, though any flaky white fish works well. The fish can be coated in a light batter and quickly fried until golden, or simply seasoned with salt and lime juice before being grilled. The cooked fish gets stuffed into doubled up corn tortillas and finished off with shredded green cabbage, pico de gallo, avocado slices, and a white sauce like crema, tartar sauce, or ranch dressing.
Baja fish tacos are casual street food meant to be eaten out-of-hand. Their popularity has led to versions of the dish appearing on Mexican restaurant menus everywhere. Fish tacos have also inspired creative variations like Korean-style fish tacos with gochujang mayo, fish tacos with mango salsa, and fish tacos with chipotle aioli.
Mojarra Frita
Fried fish is a recurring theme in Mexican cuisine. Mojarra frita is a classic fried fish dish made using whole mojarra fish. Mojarra, also known as silver perch, is a small, quick-growing fish harvested from the waters of the Gulf of Mexico and Caribbean Sea.
To make mojarra frita, the small silver fish are left whole and seasoned with lime juice, salt, and chili powder. They are then dredged in flour and fried until crispy. The fried mojarra fish are served as an appetizer or light meal, often accompanied with rice, beans, and fresh corn tortillas. Smaller mojarra can sometimes be eaten bones and all!
Mojarra frita is common in the coastal states of Veracruz, Tabasco, and Tamaulipas. It makes the most of the abundant mojarra fish found in the warm waters of the Gulf. Other seafood like shrimp, squid, and oysters are also popular ingredients for frituras (fried seafood) in this region.
Pescado Zarandeado
Heading back over to Mexico’s Pacific coast, pescado zarandeado is a delicious grilled fish dish from the state of Sinaloa. Zarandeado means “shaken” in Spanish, describing the motion of grilling the fish over a wood fire. Pescado zarandeado follows regional Nayarit-style preparation:
- Whole fish like red snapper, sea bass, or robalo are butterflied open and brushed with a chili-lime marinade.
- The fish is grilled over a wood fire, shaken and rotated to cook evenly.
- It is served on a platter, often with grilled onions and tomatoes on the side.
- Warm corn or flour tortillas, rice, and beans complete the meal.
The char and smoky flavors from the wood fire really shine through in this iconic Mexican fish dish. It takes advantage of the abundant seafood options found on Mexico’s Pacific coastline.
Campechana
We can’t discuss Mexican seafood without mentioning campechana, a colorful seafood cocktail from the Gulf state of Campeche. As the name suggests, campechana originated in the port city of Campeche, which has a rich fishing culture. Campechana combines the following ingredients:
- Shrimp – Cooked shrimp, tails removed
- Octopus – Cooked octopus, cut into pieces
- Oysters – Raw oysters
- Snails – Small sea snails boiled in spicy broth
- Cocktail sauce
- Chopped onions, tomatoes, chiles
- Cilantro and lime juice
- Avocado
The name campechana comes from the Spanish word campechano, meaning from Campeche. The array of seafood is tossed in the spicy cocktail sauce and topped with crisp veggies. Campechana is served chilled, often in a glass as a ceviche cocktail. It’s a refreshing appetizer that shows off the diversity of seafood found in the Gulf of Mexico.
Pescado a la Veracruzana
Veracruz has a unique cuisine that combines Spanish, Caribbean, and indigenous ingredients and cooking techniques. Pescado a la Veracruzana is a Veracruz-style fish dish stewed in a flavorful sauce. It typically consists of:
- White fish fillets like snapper or bass
- Onions, garlic
- Tomatoes
- Green olives
- Capers
- Spices like oregano, cumin, and chili powder
The fish fillets are seasoned and pan-seared. Next, they are simmered in a sauce made of chopped tomatoes, onion, garlic, and briny olives and capers. The sauce cooks down into a rich, tangy mixture that coats the flaky fish. Pescado a la Veracruzana is usually served with sliced avocado, lime wedges, and rice or sliced bread on the side.
This dish has roots from Spanish settlers but also incorporates ingredients like chili peppers that are quintessentially Mexican. The name pescado a la Veracruzana literally means “fish in the style of Veracruz.” It captures the melting pot of cultures found in this coastal region.
Ceviche de Camarones
We started with ceviche and we’ll end with ceviche. Ceviche de camarones refers to any ceviche made with shrimp as the star ingredient. Raw shrimp is “cooked” by marinating in citrus juice and tossed with onions, chiles, cilantro, tomatoes, and avocado.
Shrimp ceviche is popular all over Mexico but is especially abundant near major shrimp fishing ports like Mazatlan. Pacific white shrimp, blue shrimp, and brown shrimp are common varieties used. The sweet flavor of the shrimp complements the bright, tangy flavors of the ceviche marinade.
Ceviche de camarones can be served on its own, stuffed into tostadas, piled into cocktails glasses, or scooped on top of fried plantain chips. It offers a taste of Mexico’s incredible seafood, on either coast.
Conclusion
Mexican cuisine boasts a wide array of mouthwatering seafood dishes. From raw seafood ceviches to fried fish tacos to Veracruz-style stews, Mexico takes full advantage of its expansive coastlines. There are many fantastic Mexican seafood dishes, but ceviche, pescado zarandeado, and fish tacos remain some of the most iconic.