Latin and Spanish seafood dishes are celebrated for their bold flavors, fresh ingredients, and rich culinary traditions.
From the zesty Choros a la Chalaca of Peru to the sizzling Gambas al Ajillo from Spain, these dishes offer a tantalizing array of seafood delights that reflect the diverse coastal cultures of Latin America and Spain.
In this list of 24 most popular Latin & Spanish seafood dishes, you’ll find everything from the delicate Peruvian Tiradito and hearty Ecuadorian Encebollado to the savory Paella de Marisco and the comforting Cazuela de Mariscos from Colombia.
Whether you’re craving the tropical notes of Brazil’s Bobó de Camarão or the fiery kick of Mexico’s Aguachile, these dishes showcase the incredible versatility and freshness of seafood in Latin and Spanish cuisines.
1. Choros a la Chalaca
For seafood lovers, choros a la chalaca is one of the best dishes that Peru has to offer.
The name itself gives us a hint at the food’s origin.
While the first word, choros, is an Andean Spanish word for mussels, the rest of the name means “of the Callao style.”
Along with the freshest mussels you can find, there are several other ingredients that you will need to successfully create choros a la chalaca.
They include corn, tomato, onion, parsely, lemon juice, olive oil and aji amarillo or rocoto pepper.
Choros a la chalaca is a fresh and authentic seafood dish from Peru, but you don’t need to book a flight to enjoy it.
2. Gambas al Ajillo
Gambas al Ajillo is the translation of garlic shrimp, and that’s exactly what it is.
It is a popular Spanish tapas dish of juicy garlic drowned shrimp in spicy, rich olive oil sauce with garlic.
The garlicky tang with the spice of red pepper in the oil matches exquisitely with the shrimp’s tender texture.
Combine it with some crusty bread, and you’ll wonder how someone brought heaven to your kitchen!
3. Tiradito
Tiradito has become one of Peru’s most beloved foods.
This dish is one of the creations of Nikkei cuisine. It’s the perfect blend of long-established Japanese traditions and the unique ingredients found only in Peru.
Tiradito is a popular Peruvian dish made from thinly sliced fresh fish that is marinated in a citrusy, aji amarillo sauce.
4. Bobó de Camarão
Bobó de Camarão is a traditional dish from the Bahia region of Brazil that includes shrimp, vegetables, palm oil, coconut milk, and a puree of manioc, or cassava root.
It is often served with white rice, which pairs well with the creamy, flavorful latin sauce.
It is similar to a West African seafood dish that is made with yams.
Brazilian coconut milk, manioc puree, and palm oil, traditional ingredients found in Bahia, give Bobó de Camarão its unique Brazilian flair.
5. Parihuela
The Parihuela is a spicy seafood soup with origins from the Peruvian fishing community.
It’s popular along the coast. The main ingredient is a firm-fleshed white fish like a fresh cut of sea bass or red snapper.
Other ingredients include Dungeness crabs and green prawns to add flavor and contrast.
The stew is delicious and nourishing and offers what native Peruvian fishermen would enjoy.
6. Ensalada Rusa
While Ensaladilla Rusa traces its roots back to Russia, you can enjoy it in most tapas restaurants all over Spain.
It takes the classic idea of potato salad and tuna salad and mixes them in a fun and unique way.
It has a potato base and adds carrots, peas, hard-boiled eggs, tuna, and mayonnaise.
It is a polarizing meal that has many fans but can be considered an acquired taste.
Some places still use shrimp, capers, and caviar for ensaladilla, adding more complex notes and flavors to the experience.
Still, even the base version of this recipe will offer new flavor combinations for you to enjoy.
7. Ceviche
If you’re looking for an interesting food experience you can’t go wrong with ceviche.
The popular Peruvian dish is much more than just raw fish.
With the red chilies, cilantro, and other ingredients, Peruvian ceviche is a meal that you won’t be forgetting any time soon.
The fish is marinated in citrus juices for a few hours.
While eating raw fish can feel a little daunting rest assured most restaurants only use the freshest of fish from a reputable source.
8. Chilean Sea Bass
Chilean sea bass is a high-quality fish that comes from the shores of Chile.
Chilean seabass is a white and flaky fish that tastes similar to cod.
When it is properly cooked, it should have a smooth and buttery feel and taste.
The popular Chilean seafood dish can be cooked in almost any way imaginable and the spice options for it are endless.
Because this type of fish pairs so well with spices, it is easy to integrate into your diet and favorite recipes.
9. Bacalaitos
Bacalaitos are a traditional Puerto Rican snack made from breaded salted codfish. (The term Bacalaitos comes from the standard Spanish word bacalao, which translates to “salt cod” in English.)
They are flat and chewy on the inside and crispy on the outside.
Bacalaitos are typically sold at food kiosks along the country’s beaches and most definitely a Puerto Rican staple.
10. Fanesca
Fanesca is a traditional latin soup stemming from Ecuador.
It is eaten in Ecuador during the Holy Week and only during that period.
Fanesca is cooked in milk, with the primary ingredients being figleaf gourd, pumpkin, and twelve different kinds of beans and grains, symbolizing the twelve apostles of Jesus.
Jesus himself is – in this popular Ecuadorian meal – represented by the bacalao, another ingredient of the Ecuadorian seafood dish.
11. Chupe de Camarones
Chupe de Camarones was a popular winter soup that was developed by the Inca, an indigenous South American population.
It can have varied ingredients depending on cooking style and preference.
However, some of the common ingredients include milk, cheese, garlic, eggs, shrimps, fish stock, corn, potatoes, among other vegetables.
This classic Peruvian seafood chowder is often served as the main course.
12. Paella de Marisco
Paella is a classic Spanish seafood dish that has come to reflect authentic Spanish cuisine.
It’s become so infused in daily life and traditions that many consider it to be one of Spain’s favorite dishes.
But seafood paella is extra special because you get all that deliciousness mixed in with the flavors of shellfish and crustaceans.
It’s a hearty, mouth-watering meal that fish-lovers find hard to resist.
Paella is a favorite dish for many people because it’s so accommodating. It’s a terrific one-pot meal that can handle many ingredients.
13. Trucha a la Parilla
Trucha a la parrilla is a tasty Argentine fish dish.
While it can be enjoyed as is, Argentines typically marinade it in lemon juice, cumin, garlic, chopped parsley, salt, and pepper.
The dish consists of slowly grilled trout which is cooked during a traditional asado over an Argentine parrilla until crispy.
14. Moqueca
For the uninitiated, the Moqueca Brazilian cuisine is a saltwater fish stew.
Any tropical fish will work on this delicious dish, from black sea bass to Mahi-mahi.
The fish combines with plantain slices and coconut milk to make a sweet, savory consistency.
This is one of the best Brazilian foods you need to try as soon as possible!
15. Jalea de Mariscos
Peruvian Jalea de Mariscos is a dish piled high with fried seafood such as fish, shrimp, and calamari.
This dish is topped with a lime-marinated dressing of onion, cilantro, and tomatoes.
Though the dish dates back many centuries, it is considered the very pinnacle of Peruvian gastronomy.
16. Encebollado
Encebollado is the Ecuadorian national dish.
Encebollado is made of fresh tuna, onions, yuca, and a bunch of spices, along with the secret ingredient: cilantro.
Ecuadorians eat this soup for breakfast, lunch, or dinner.
Any time is a good time for a bowl of Encebollado!
17. Pulpo a la Gallega
Pulpo a la Gallega is a signature dish of Galicia, Spain.
It’s a rather simple dish of boiled octopus and only needs paprika, rock salt, and a little bit of olive oil to reach the desired flavorful effects.
However, the best way to serve up this delicious Spanish dish is on a wooden platter after cooking it in a copper cauldron.
Copper cauldrons are known to give the octopus a unique flavor.
18. Bacalao
Bacalao is a dried and salted cod, though the French use the term to refer to unsalted cod.
Many latin recipes such a Bacalao a la Vizcaina and Bacalao al Pil Pil contain the fish, and it’s usually the main part of the recipe.
It works well with ingredients like rice and potatoes, and bacalao also makes a good ingredient for numerous latin stews.
19. Leche de Tigre
The famous Peruvian Leche de Tigre is one of the must-have beverages in most Peruvian seafood restaurants taken before ceviche.
Leche de Tigre (meaning tiger’s milk) is a ceviche beverage made from raw fish marinated in citrus fruits and spiced with peppers, onions, and other seasonings.
Many Peruvian families widely recognize the tiger’s milk as an appetizer, an aphrodisiac, and a cure for hangovers.
20. Caldo de Camarón
This traditional Mexican dish is found throughout the country but most popular along its coast.
Caldo de Camarón combines shrimp, guajillo chilis, and a medley of fresh vegetables resulting in a flavorful and spicy bowl of Mexican soup.
21. Acarajé
It’s a small Brazilian fritter made from black-eyed peas.
Acarajé uses onions and ground dried shrimp to give it an extra punch in flavor.
They’re shaped into balls and deep-fried in boiling azeite dende also known as Brazilian palm oil.
The balls are then split in half and filled vatapa, a creamy paste made from finely ground peanuts, shrimp and coconut milk.
22. Aguachile
Aguachile is a dish that consists of shrimp soaked in chili pepper and lime-infused water.
The popular Mexican seafood dish is similar to ceviche.
Aguachile originated in the western Mexican state of Sinaloa and has since led to many variations.
Some variations use different ingredients such as cucumber, red onion, and other seafood.
23. Pescado a la Veracruzana
Pescado a la Veracruzana is a traditional Mexican dish that beautifully showcases the coastal flavors of Veracruz.
This dish typically features a white fish, such as red snapper, cooked in a savory sauce made from ripe tomatoes, green olives, capers, onions, garlic, and fresh herbs.
The combination of the briny olives and capers with the sweetness of the tomatoes creates a vibrant and balanced flavor profile that reflects the influence of Spanish and Mediterranean cuisines on the region.
Often served with rice or tortillas, Pescado a la Veracruzana is a perfect representation of Mexico’s rich and diverse culinary heritage.
24. Cazuela de Mariscos
Cazuela de Mariscos is a comforting and flavorful Colombian seafood casserole that brings together a variety of fresh seafood, including shrimp, mussels, and fish, all simmered in a rich, creamy broth.
The Colombian seafood dish is typically made with a base of coconut milk, onions, garlic, tomatoes, and herbs, giving it a luscious texture and a deep, savory taste.
This hearty stew is often garnished with cilantro and served with a side of white rice or patacones (fried plantains), making it a favorite along Colombia’s Caribbean coast.
Cazuela de Mariscos is the ultimate fusion of land and sea, showcasing the country’s coastal bounty in a warming and indulgent dish.
25. Langostinos de Patagonia
Langostinos de Patagonia are a true gem of Argentine seafood, known for their sweet, delicate flavor, tender texture, and striking pink color.
Sourced from the cold, clean waters off the southern coast of Argentina, these wild-caught prawns are prized by chefs around the world for their exceptional quality.
They shine in a variety of preparations—from grilled and butter-seared to refined ceviches—bringing the essence of Patagonia to the plate.
Sustainably harvested and deeply rooted in Argentina’s coastal culinary traditions, Langostinos de Patagonia showcase the excellence and freshness that define Argentine seafood.
Exploring the Rich Tapestry of Latin & Spanish Seafood Dishes
Latin and Spanish seafood dishes offer an unparalleled variety of flavors, textures, and culinary traditions that reflect the vibrant cultures of these regions.
From the iconic Paella de Marisco of Spain to the zesty Ceviche of Peru, each dish showcases the bounty of the sea in unique and delicious ways.
Whether you’re savoring the creamy Chupe de Camarones or indulging in the garlic-infused Gambas al Ajillo, these seafood classics bring the essence of coastal cuisine to life.
As you explore this collection, you’ll gain a deeper appreciation for the rich heritage and creativity that define Latin and Spanish seafood, leaving you inspired to try these dishes at home or seek them out in restaurants.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.