Seafood Restaurants in Mexico City

Born in 1988 from a small street-corner stand in Ciudad Obregón, Sonora, this seafood-focused spot brings northern Pacific flavors to Polanco. The menu highlights Sonoran-style preparations — think aguachiles stacked with raw and cooked shrimp, octopus, scallops, and caracol snail in clamato and house salsas, plus grilled octopus and camarones carrusel. You'll also find cuts and grilled meats alongside the mariscos.The dining room opens to street views on Euler, and the service moves quickly. The limonada de hierbabuena is a standout drink. Open daily from noon to 9:30pm, with valet parking available.

This Sinaloa-style seafood spot on Insurgentes brings coastal flavors to Roma Norte with fresh ceviches, hot plates, and an extensive michelada menu. The kitchen works with fresh catches — ceviche, shrimp broth, and fried fish are what to order — while the bar pours liters of beer and cocktails built around clamato and plenty of citrus.Live marimba music and a resident DJ set the weekend tone, and the dining room stays lively without feeling packed. Hours run late Thursday through Saturday (until 1am), making it a solid option for a long Sunday afternoon or a late seafood fix. The entrance is on Insurgentes, though the address also lists Calle Sinaloa 6 in the same building.

Marlindo is Roma Norte's seafood counter where the aguachiles and tuna ceviche are what locals come back for. The beer stays cold, the coconuts are fresh, and the prices sit below what you'll pay at the neighborhood's busier marisquerías.Order the aguachile — it's the standout — and grab a table on the patio when the weather's good. Open daily with slightly shorter hours on Sundays.

El Corazón del Mar brings coastal Mexican seafood to Roma Norte with fresh preparations and straightforward seasoning. The menu covers dishes from Mexico's Pacific and Gulf coasts — aguachile verde with shrimp, tuna tostadas, pescadillas, tacos, and grilled fish filets — plus a solid mezcal-forward cocktail program. The habanero salsa hits hard if you're after heat.The third floor houses Roof Cora, a rooftop bar with a separate vibe and cityscape views. Prices fall in the mid-range, fair for portion sizes and quality. Reservations available through OpenTable; parking is limited in the neighborhood.

Balandra brings Baja-style seafood to Roma Norte with a compact menu built around fresh ceviche, aguachile, and creative tacos. The octopus sarandeado taco and seafood burrito are standouts, and the shrimp soup comes loaded and potent. The habanero salsa is house-made and worth the heat.The space is casual — small tables, terrace seating, live salsa music on weekends — and the vibe draws a steady mix of locals and visitors. They serve breakfast and brunch starting at 8am, plus craft beer from Wendtland and Hidalgo-based breweries. The flan's the move for dessert.

Mercado de San Juan Pugibet is where Mexico City's chefs and curious eaters come for the ingredients no one else carries. You'll find imported European cheeses, cured Spanish ham, wild game, fresh ostrich and crocodile cuts, and live scorpions and tarantulas alongside aisles of specialty mushrooms, artisan moles, and impeccably fresh seafood. The market floor doubles as a tasting ground: order lion or zebra tacos at one of the sit-down stalls, pair Spanish chorizo and manchego with complimentary wine at a Spanish vendor's counter, or grab a tostada piled with sea urchin and octopus.It's small, the aisles get tight on weekends, and prices run higher than your average mercado — you're paying for rarity and quality. Weekdays are calmer and give you room to talk with vendors who know their product inside out. The market operates daily from 8am to 5pm.

This traditional neighborhood market stands out for its seafood — the fish stalls and marisquerías are what locals come for, with everything from fresh catch to ceviche tostadas and cocktails de camarón. You'll also find Japanese food, pozole stands, classic Mexican breakfast spots, and the usual market suspects: produce, butchers, dry goods, and flowers.The space is notably clean and well-organized for a Mexico City mercado, with good signage and a dedicated prepared-food area. Parking can be tricky — plan to circle the block a few times. Head straight for the seafood section if you're eating here.

Perched on the 17th floor of the Andaz Mexico City hotel, Cabuya brings a Tulum-inspired beach club atmosphere to the Condesa skyline. The concept blends cenote and jungle references with seafood-focused plates, author cocktails, and a curated DJ soundtrack — all with sweeping city views.The menu leans heavily on seafood: the green aguachile and gobernador tacos pull strong orders, and the tuna tostada earns praise. For dessert, the offerings are a standout. The cocktail program runs parallel to the food — expect creative mixes and a focus on coastal flavors. There's an open-air pool on the deck, and the atmosphere shifts from relaxed daytime service to a livelier scene come evening, especially on weekends.Service is consistently attentive. Reservations recommended, especially for Friday and Saturday nights. Open daily until late.

Gabriela Cámara opened Contramar in 1998 and turned it into one of Mexico City's most influential seafood restaurants. The place draws crowds for its pescado a la talla — whole grilled fish split down the middle and dressed with two signature sauces, a fiery red and a fresh herbal green — and the tuna tostadas, layered with sashimi-grade tuna, avocado, and crisp fried leeks over baked corn tortillas. The Michelin Guide recognizes it, and its distinctive red-and-green fish presentation has been widely copied by restaurants around the world.The dining room is bright and spacious, with high ceilings and an open layout. Service is professional and moves quickly, which helps given how busy the place gets. Reservations are essential — book at least three weeks ahead, and know that they'll give your table away after 10 minutes if you're late. Walk-ins can try for a spot at the bar, which tends to move faster. The tacos al pastor feature grilled fish with pineapple and onion, the Acapulco ceviche is consistently ordered, and the coconut flan makes a solid finish.