Mariscos el Aguachile 8

Aguachile Verde

Raw shrimp butterflied and cured in a bright, aggressively spiced lime and serrano broth — the restaurant's namesake and clearest statement of purpose

Aguachile Negro

A darker, earthier riff on the classic using negro chile and sometimes squid ink, with more depth and slightly less acid punch than the verde

Campechana

A mixed seafood cocktail — typically shrimp, octopus, and scallop — in a tangy tomato-citrus broth, served with tostadas for scooping

Tostadas de Mariscos

Crispy tostadas topped with ceviche or aguachile — the right way to stretch your order and sample multiple preparations

Ceviche

Shrimp or mixed seafood cooked in citrus with onion, tomato, and cilantro — lighter and less spicy than the aguachile, good for those easing into the menu