When most people think of Mexican cuisine, they often think tacos filled with carne asada, chorizo, and carnitas. But Mexico isn't a country of only farms and fields—it boasts more than 5,000 miles of coastline, which provide cooks with fresh-caught shrimp, red snapper, and tilapia. At Camaron Pelado Seafood Grill, the chefs honor this part of Mexico's culinary heritage, creating a full menu of traditional seafood delicacies.
The chefs marinate filets of fish in serrano-pepper lime juice, olive oil, tomatoes, and tomatillos for ceviche verde, and layer ceviche atop tostadas in seafood chalupas. They even serve up fish whole—including the head—served fried, grilled, or bored to death by a fisherman's stories.