Da Seafood Cartel's Mexican seafood feast showcases a dramatic tower alongside shrimp aguachile, ceviche michelada, and creamy tobiko crab dip tostadas. This multi-course spread combines raw and cooked preparations that balance heat, acidity, and richness.
Ceviche and aguachile keep refrigerated for up to 24 hours in an airtight container; tostadas are best assembled fresh but can be toasted and stored in an airtight container for 2 days.
Fish filleting knife or sharp paring knife · Microplane or fine grater (for zesting citrus) · Seafood tower or tiered serving platter (optional but traditional)
Aguachile is a Mexican raw seafood dish cured in a spicy chile-lime broth, while ceviche uses citrus acid alone. Aguachile is typically spicier and more broth-based.
Ceviche and aguachile should be prepared 30 minutes to 2 hours before serving. Tostadas are best assembled just before eating to maintain crispness.
Use sushi-grade or frozen-then-thawed seafood from a trusted fishmonger. Freezing kills parasites; ask your fishmonger if the shrimp and fish are safe for raw consumption.
Large, cold-water shrimp (16/20 count or larger) hold their texture better. Ensure they're labeled sushi-grade or specifically approved for raw preparation.
Use regular crab mixed with mayonnaise and a touch of sriracha, or substitute with a smoked salmon cream cheese spread for a different flavor profile.
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