Mariscos Costa Alegre - Alum Rock

Aguachile

Raw shrimp cured in lime juice and blended chiles — available verde, negro, or rojo — with paper-thin cucumber and red onion; the acidic punch is the whole point

Ceviche Tostadas

Chilled ceviche piled onto a crisp tostada — citrus-cured seafood with tomato, cilantro, and avocado that holds its texture without going mushy

Campechana

Mixed seafood cocktail combining shrimp, octopus, and clams in a tomato-clamato broth spiked with hot sauce and fresh lime — served in a chilled glass

Tacos de Camarón

Shrimp tacos on fresh corn tortillas with cabbage, crema, and salsa — simple and executed with well-seasoned shrimp that doesn't need much else

Tacos de Pulpo

Octopus tacos with a slightly charred, tender bite — a less-common option that regulars tend to recommend for anyone willing to venture past shrimp

Caldo de Mariscos

Hearty seafood soup loaded with shrimp, fish, and shellfish in a chile-tomato broth — a warming option that shows the kitchen can go deep as well as bright