There are dozens of vibrant, healthy delightfully Mexican seafood cócteles (cocktails), salpicónes such as my famous Red Snapper Hash, ceviches, and aguachiles (“cooked” in lime juice) that are easy to make and most satisfying. Here are some of my favorites:

This Shrimp Salad is a great party dish. I always have shrimp stock in the freezer and sometimes skip this step in the recipe. I usually do slice the shrimp lengthwise because it goes much farther on the buffet. Fairway, Whole Foods, and my neighborhood fish monger, Midtown Catch, have started carrying never-frozen shrimp and the difference is extraordinary. Try them some time.

I inherited my passion for crab from my mother. She loved to go to Red Lobster for all-you-can-eat snow crab legs. I adore picking meat out of steamed stone crab claws and cook soft shell crab al ajillo (in garlic sauce). At my restaurant, Zarela, we served this luscious salad with jumbo crab meat on miniature corn tostadas.

This piquant fish hash makes a beautiful first course when piled onto an avocado half. The creamy avocado balances the intense flavors of this Mediterranean-inspired creation.