Bright citrus cures and seafood tostadas

Baja’s cold seafood canon centers on ceviches, cocteles, and crisp tostadas piled with tuna, shrimp, octopus, or local clams. Ensenada’s markets popularized seafood tostadas (think tuna, shrimp, or mixed “jaiba” crab), while coastal towns across both states—BC and BCS—serve shellfish cocktails with avocado and lime. These dishes showcase the region’s day-boat catch, quick curing, and raw-adjacent textures that feel tailor-made for Baja’s climate.