Tostada with red aguachile, onions & cucumber, topped with avocado.

Red Aguachile

Shrimp taco topped with avocado and tomato sauce.

Shrimp Taco

Ostiones en su Concha

Tostada with fish ceviche topped with avocado, whole shrimp, octopus & veggies.

Tostada Mixta

CARNITAS EL MOMO

Shrimp cocktail with fresh avocado, veggies and shrimp juice.

Shrimp Cocktail

Fresh oysters topped with onion, tomato & cilantro, topped with pieces of shrimp & octopus.

Oysters Peinados

Tostada de pulpo con aguacate y verduras.

Tostada de pulpo con aguacate y verduras

Tostada topped with fresh avocado, octopus, onion, tomato & cilantro.

Octopus

Tostada de camaron entero con aguacate y verduras.

Tostada de camaron entero con aguacate y verduras

Tostada topped with fresh avocado, whole shrimp, onion, tomato & cilantro.

Whole Shrimp

Tostada de ceviche de Camaron

Tostada with shrimp ceviche topped with fresh avocado.

Shrimp Ceviche

Tostada with fish ceviche, topped with avocado.

Fish Ceviche

Tostada de aguachile rojo

Tostada de ceviche de pescado, con camarón entero, pulpo y verdura.

Tostada with shrimp ceviche, octopus & spicy red aguachile.

Tostada Poseidon

Soak guajillo chiles in hot water for 10–15 minutes until softened. Drain and remove stems and seeds.

Prepare chiles and aromatics

Blend soaked chiles with garlic, lime juice, cilantro, red onion, cucumber, water, and salt until smooth. Adjust thickness with more water or lime juice.

Make the aguachile sauce

Pat shrimp dry. If using larger shrimp, cut into bite-sized pieces (about 1/2 inch).

Prepare shrimp

Toss shrimp with a portion of the blended sauce and let marinate in the refrigerator for 5–7 minutes until opaque.

Cure the shrimp in sauce

Taste the aguachile and adjust salt. If desired, add orange juice for brightness.

Taste and adjust

Preheat oven to 350°F (175°C). Arrange tostadas on a baking sheet and bake 5–7 minutes until crisp.

Crisp the tostadas

Spread a spoonful of aguachile on each tostada. Top with cucumber pieces, onion, and a few pieces of shrimp.

Assemble

Top with avocado slices. Scatter cilantro leaves and serve with lime wedges.

Add avocado and garnish

shrimp, peeled and deveined

dried guajillo chiles

garlic cloves

fresh lime juice

orange juice (optional)

cilantro, chopped

water

salt

red onion, finely chopped

cucumber, diced

tostadas, crisp

avocado, sliced

cilantro leaves, for garnish

lime wedges, for serving

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook 1 minute more. Stir in tomato sauce, chili powder, cumin, paprika, salt, and pepper. Simmer gently for 10-12 minutes to thicken and develop flavor.

Make tomato sauce

In a bowl, toss shrimp with chili powder, cumin, paprika, and minced garlic, plus a pinch of salt. Add lime juice and toss to coat. Let sit 5 minutes to meld flavors.

Season shrimp

In a skillet, heat 2 tablespoons olive oil over medium-high heat. Add seasoned shrimp and cook 1-2 minutes per side until pink and opaque. Remove from heat.

Cook shrimp

In a clean skillet, warm the corn tortillas about 30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.

Warm tortillas

Slice avocado and chop cilantro. Slice lime into wedges for serving. Set everything near the tortillas for easy assembly.

Prepare avocado and garnish

For each tortilla, add 2-3 shrimp, spoon some tomato sauce over, top with avocado slices, and garnish with cilantro. Squeeze a lime wedge over the taco and serve immediately, with extra lime wedges on the side.

Assemble tacos

Large shrimp, peeled and deveined

Olive oil

Garlic, minced

Onion, finely chopped

Tomato sauce

Salt

Black pepper

Chili powder

Ground cumin

Paprika (smoked)

Lime juice

Corn tortillas

Avocado

Fresh cilantro, chopped

Lime wedges

Set up a platter with a thick bed of crushed ice and keep it cold.

Arrange 12 fresh oysters, on the half shell, on the ice to stabilize them for serving.

Shuck oysters just before serving, reserving the brine in each shell and keeping shells intact.

Place a small lemon wedge and a small dish of mignonette and hot sauce within easy reach on the platter.

Peel and finely mince 1 shallot to yield a small mound of minced shallot.

In a small bowl, whisk together the minced shallot and 60 ml red wine vinegar until well combined.

Stir in 0.25 tsp cracked black pepper and 0.25 tsp salt. Let the mixture rest 10 minutes to mellow the flavors.

Cut 1 lemon into wedges for garnish and for squeezing over oysters.

Arrange the lemon wedges and a 1 tsp portion of hot sauce near the oysters.

To serve, drizzle a few drops of mignonette on each oyster or offer the sauce on the side; serve immediately with the oysters on the half shell.

Fresh oysters, on the half shell

Shallots, finely minced

Red wine vinegar

Ground black pepper

Lemon

Hot sauce

In a large non-reactive bowl, combine the diced firm white fish with fresh lime juice. Season with sea salt and black pepper. Add the finely diced red onion, minced jalapeño, and chopped cilantro. Toss to coat, then cover and refrigerate for 15–20 minutes until the fish is opaque and slightly firm.

Ceviche base

If the shrimp are raw, quickly blanch in salted boiling water for 2–3 minutes until pink, then transfer to an ice bath to cool. Peel if desired (tails can be left on). Slice octopus into bite-sized pieces and lightly toss with a squeeze of lime juice.

Prepare seafood for topping

Preheat oven to 350°F (175°C). Arrange tostadas on a baking sheet and warm 4–6 minutes until crisp. Slice avocados and keep ready. Dice cucumber and set aside. Chop extra cilantro if desired for garnish.

Tostadas and toppings prep

Have the ceviche mixture, shrimp, octopus, avocado slices, cucumber dices, red onion, cilantro, and jalapeño ready for assembly.

Assemble toppings

To assemble, place a generous spoonful of ceviche on each warm tostada. Top with avocado slices, 1–2 shrimp per tostada, and a few pieces of octopus. Garnish with cucumber, red onion, and additional cilantro. Finish with a light squeeze of lime juice and, if desired, sliced jalapeño.

Assemble tostadas

Serve immediately on a platter with lime wedges. The tostadas stay crisper if you serve them right away.

Serve

Firm white fish (e.g., mahi-mahi or sea bass), diced

Cooked octopus, sliced

Fresh lime juice

Corn tostadas, crispy

Avocados, ripe, sliced

Red onion, finely diced

Cucumber, diced

Jalapeño pepper, minced

Sea salt

Black pepper, freshly ground

En un tazón, mezcla la sal, pimienta, comino, orégano y pimentón para crear un adobo aromático.

Añade el ajo picado y la cebolla; revuelve para incorporar. Reserva el adobo listo para la carne.

Corta el puerco en trozos de 2–3 cm. Frota cada trozo con el adobo, asegurando que quede bien cubierto. Deja reposar 15–30 minutos.

Exprime la naranja y cuela para obtener el jugo. Vierte el zumo de naranja y el agua o caldo en una olla.

En una olla grande, derrite la manteca de cerdo y dora ligeramente los trozos de cerdo en tandas para sellarlos.

Añade la cebolla y las hojas de laurel. Vierte el jugo de naranja y el agua, y cubre apenas la carne. Cocina a fuego muy bajo durante 2.5–3 horas, hasta que la carne esté tierna y se deshilache.

Retira la carne y deshiláchala con dos tenedores. Devuélvela a la olla y cocina a fuego medio-alto sin cubrir durante 10–15 minutos para dorar ligeramente y lograr bordes crujientes.

Calienta las tortillas de maíz en una plancha o comal hasta que estén suaves y ligeramente tostadas.

Sirve las carnitas sobre las tortillas y añade cilantro picado y cebolla al gusto. Acompaña con gajos de limón y salsa.

Puerco espaldilla (paleta), cortada en trozos de 2–3 cm

Pimienta negra molida

Ajo (picado)

Cebolla (mediana)

Comino molido

Orégano seco

Pimentón (paprika)

Naranja

Zumo de naranja

Agua o caldo

Manteca de cerdo

Hojas de laurel

Tortillas de maíz

Cilantro picado

Limón

Salsa

Fill a large pot with salted water and bring to a boil. Add the shrimp and cook until pink and just opaque, about 2–3 minutes. Drain and chill. Reserve 1/2 cup of the cooking liquid as shrimp juice for the sauce.

Cook the shrimp

In a bowl, whisk ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Whisk in the shrimp juice to reach your desired sauce consistency. Season with salt and pepper to taste.

Make the cocktail sauce

Dice the avocados, slice the cucumber into half-moons, halve the cherry tomatoes, and finely dice red onion and celery.

Prepare vegetables and avocado

Chill the sauce and shrimp until cold. Arrange serving portions by layering a base of avocado and veggies, topping with shrimp, and drizzling with cocktail sauce. Finish with a sprinkle of fresh dill for aroma.

Chill and assemble

Ripe avocados, diced

Cucumber, sliced into half-moons

Cherry tomatoes, halved

Celery stalks, finely diced

Shrimp stock (shrimp cooking liquid)

Ketchup

Prepared horseradish

Fresh lemon juice

Worcestershire sauce

Fresh dill, chopped

Shuck oysters on the half shell carefully, collecting any liquor if desired. Place oysters on a bed of crushed ice or a chilled platter to keep cold.

Shuck and prep

If needed, lightly pat oysters dry with a clean towel to remove excess moisture.

In a small mixing bowl, combine the finely diced red onion and diced tomato.

Dice and combine

Whisk in lime juice and olive oil; season with sea salt and black pepper. Toss gently to coat. Set aside to marry flavors.

If the shrimp and octopus are not already pre-cooked, simmer or blanch until just cooked through and tender. Let cool to room temperature, then cut into small, uniform pieces (about 1/4 inch).

Prepare shrimp and octopus

Top each oyster with a small amount of the onion-tomato-cilantro mixture, distributing evenly.

Base layer

Place a few pieces of shrimp and octopus on top of each oyster, arranging attractively.

Taste a small amount of the topping and adjust salt or lime juice if needed. Serve immediately on a chilled platter, with additional lime wedges if desired.

Season and present

Optional: garnish with a final light drizzle of olive oil and a few cilantro leaves for color.

Fresh oysters on the half shell

Ripe tomato, diced

Cilantro, chopped

Extra-virgin olive oil

Freshly ground black pepper

Cooked shrimp, peeled and chopped

Cooked octopus, cut into small pieces

Precalienta una sartén o utiliza el horno para tostar las tostadas de maíz hasta que estén doradas y crujientes, aproximadamente 5 minutos.

Preparar y tostar las tostadas

En un tazón, machaca el aguacate con el jugo de limón, la sal y la pimienta hasta obtener una crema suave. Reserva.

Preparar la crema de aguacate

En una sartén caliente, añade el aceite de oliva y el pulpo cocido. Espolvorea con pimentón dulce y ajo en polvo, salpimenta ligeramente y saltea 2–3 minutos hasta que esté tibio.

Preparar el pulpo

En un bol, mezcla el tomate cherry picado, la cebolla morada, el pepino y el cilantro. Agrega el jalapeño al gusto y el jugo de limón adicional; sazona ligeramente con sal y mezcla bien.

Preparar la mezcla de verduras

Unta cada tostada con la crema de aguacate. Coloca encima trozos de pulpo caliente y añade la mezcla de verduras. Sirve de inmediato y, si se desea, añade un toque de cilantro adicional.

Red Aguachile

Shrimp Taco

Ostiones En Su Concha

Tostada Mixta

Carnitas El Momo

Shrimp Cocktail

Oysters Peinados

Tostada De Pulpo Con Aguacate Y Verduras

Octopus

Tostada De Camaron Entero Con Aguacate Y Verduras

Whole Shrimp

Tostada De Ceviche De Camaron

Shrimp Ceviche

Fish Ceviche

Tostada De Aguachile Rojo

Tostada De Ceviche De Pescado, Con Camarón Entero, Pulpo Y Verdura.

Tostada Poseidon