All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Cooking, like taking a pop quiz and defusing a bomb on national television, is often a source of stress. Disarm your hunger with today’s Groupon: for $16, you get a Mexican seafood dinner for two at Camaron Pelado Seafood Grill (up to a $33.97 total value). The dinner includes:
- One appetizer (up to a $9.99 value)
- Two entrees (up to a $23.98 value)<p>
The kitchen crew at Camaron Pelado Seafood Grill populates a mouthwatering menu with flame-kissed entrees peppered with authentic south-of-the-border flavors. Dining duos inaugurate epicurean expeditions with 1 of 14 appetizers such as quesadillas stuffed with crab or the nachos macho de camaron. For main courses, fajitas sizzle servings of steak, and fresh shrimp arrives cast in crispy taco shells, stuffed inside enchiladas, or flung from the chef’s kitchen catapult. Whole helpings of tilapia, catfish, or red snapper grace plates after 20–30 minutes on the grill or fryer, and succulent meats, including rib eye and carne asada, rest beside mounds of crispy french fries.
The Fine Print
Promotional value expires Feb 12, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Extra fee for large appetizers or Parillada entree. Not valid for family orders. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Camaron Pelado Seafood Grill
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.