Seafood Restaurants in Mexico City

La Cervecería de Barrio on Vicente Suárez brings seafood-focused Mexican cooking to Condesa, with a menu built around mariscos. The kitchen turns out ceviche, grilled octopus (pulpo a las brasas), marlin pastor tortas, and shrimp skewers, along with a lasagna de mariscos that shows up often on tables. Most seafood plates come with a paella-style rice that's become a signature.The space includes a patio and runs a loyalty program — 10% off your first visit of the month, scaling up to 25% by your fourth. The drink menu leans into micheladas, mezcal, and cold beer. Open daily from noon to 11pm.

The Palm brings over 85 years of American steakhouse tradition to Polanco, specializing in USDA Prime cuts and East Coast lobster. The Mexico City location features contemporary design with bright dining rooms and a sunny terrace on Campos Elíseos.The menu focuses on prime steaks and seafood — the kind of classic steakhouse menu the brand has built its reputation on across decades. On the higher end, but portions and quality match the price tier. Reservations recommended, especially for the terrace.

Chambao Polanco is a steakhouse and seafood restaurant on Masaryk Avenue that merges high-end cuts of meat with live DJ sets and a boho-chic atmosphere. The menu focuses on premium beef and fresh seafood, served in a space where gastronomy meets fashion and art.The dress code leans elegant casual — no shorts, sleeveless shirts, sports caps, or sandals. Hours run from 1pm to 2am daily, making it an option for late lunch through late-night dinner. Reservations recommended, especially on weekends.

Opened in 2019 in Centro Histórico, this seafood-focused restaurant moved to Condesa in 2024 and holds a Michelin Guide recommendation. The kitchen is led by the same team behind Contramar, centering the menu on fresh coastal ingredients and seasonal field produce with a straightforward approach.The tuna tostada is a signature — ultra-fresh fish with sesame seeds and impeccable balance. The octopus tostada, shrimp aguachile with salsa macha, clam ceviche, and the shrimp al ajillo with house-baked focaccia all make regular appearances. The pescado a la talla, grilled red or green, is a Contramar-style standout. Desserts include a banana ganache with walnut crumble that uses the whole fruit, peel included, and a lemon meringue. The bar carries over 40 mezcals, and cocktails like the Dragones Rosa (tomato-infused vermouth, guava purée) and Mitote de Pepino (mezcal, chartreuse, agave honey) are carefully composed.Open Monday to Sunday, 10:00 am to 8:00 pm. Reservations recommended — the dining room fills up quickly on weeknights. The space has a ground-floor bar and an elevator for upper-floor seating, though tables are close together. No on-site parking.

Entremar is the sister restaurant to Contramar, serving the same menu without the hour-long waits. The kitchen turns out classic Mexican seafood preparations: Tiritas de Zihuatanejo, tiradito de pescado, sashimi de atún, pulpo a la gallega, and the signature pescado a la talla (with your choice of their red or green preparation, or both). The scallop tostada and salpicón de pescado with shrimp are reliable starters.Service is quick and knowledgeable, and the two-story Polanco location doesn't pack as tightly as its famous sibling. Open daily from noon to 8pm. Reservations recommended, especially on weekends.

Mochomos brings Sonoran flavors to Bosques de las Lomas with a menu built around dried beef traditions and coastal seafood. The name comes from a Sonoran dish of fried machaca — shredded dried beef that resembles mochomos, the Cahíta word for harvester ants. Signature dishes include the chicharrón de ribeye, tostadas de coliflor (cauliflower tostadas), and seasonal chiles en nogada when available.The dining room has a sleek, modern design with an atmosphere that works for both business meals and celebrations. Service is attentive, with captains who guide first-timers through the menu and drink list. A magician performs table-side on select nights. Reservations recommended, especially on weekends.

La Nueva Viga is the largest seafood market in Mexico and the second largest in the world after Tokyo's Toyosu Market, handling about 60 percent of the fish and seafood sales in the country. The sprawling complex is divided into three zones: wholesale vendors in the back, filleting stations and spice vendors in the middle, and prepared seafood plus a mix of everything up front.The market is best visited between 2am and 9am — arrive early for the best selection and prices, and bring a cooler with ice packs since the product is fresh off the boat. Parking costs around the standard market rate, though it fills fast during high season like Semana Santa. Wear waterproof boots if you have them — the floors are constantly wet from melting ice.

Sonora-style seafood tacos in the heart of Centro Histórico, part of a small local chain known for generous portions and a do-it-yourself condiment bar. The battered fish (pescado capeado) and breaded shrimp tacos are the standouts — each taco is so large that most people are satisfied with just two. The condiment bar includes shredded cabbage, pico de gallo, pickled onions, and a range of salsas including bottled chiltepin that regulars recommend.The space is clean and casual, with table service rolling out soon. Open daily 11am to 9pm, with interest-free payment plans accepted on credit card purchases. Expect moderate prices that reflect the portion sizes — one or two tacos plus toppings make a full meal.

Sinaloa-style seafood on Tamaulipas where the focus is raw, fresh preparations from Los Mochis. The tostada embarazada, scallops (callo de hacha), and oysters from Ensenada are what regulars come back for, along with aguachile that's built to order — you can adjust ingredients on the spot.The setup is casual and open-air, with live music some nights and a relaxed vibe that fits the neighborhood. They carry commercial beer, wine, and cocktails at reasonable prices. Portions run on the smaller side for the price point, and service is still finding its rhythm, so expect a few rough edges along with the fresh product.

Seafood counter inside Mercado Jamaica blending Mazatlán and Veracruz influences — think arroz a la tumbada (Veracruz-style rice with shellfish and fish), mojarra al mojo de ajo, and tacos de pulpo al pastor. The kitchen runs fast during peak hours, turning out generous portions at bar seating only; no tables.Order the octopus dishes or the swordfish burger with shrimp if you're not allergic. Go during the week if you want more breathing room — weekends pack the counter and the single chef works triple-time.