This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
This dish goes perfectly with fried tortilla chips and cold beer.
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas.
Zucchini or other summer squash may be substituted for pattypan squash.
In Veracruz, Mexico, this dish, whose Spanish name literally means "Return to Life," is reputedly a hangover remedy.