Luna del Mar Restaurant

Aguachile

Thinly sliced shrimp cured in fresh lime with serrano or chile negro, sharply acidic and genuinely spicy — the kitchen doesn't dilute it for timid palates

Ceviche Tostada

Chopped fish or shrimp ceviche piled on a crispy tostada with avocado and cucumber, bright with citrus and clean-tasting

Coctel de Mariscos

A chilled seafood cocktail loaded with shrimp, octopus, and cucumber in a tomato-citrus broth, served in an oversized glass with saltines

Camarones a la Diabla

Shrimp in a fiery red chile sauce that builds heat slowly — order it if you want to test the kitchen's spice range