Puerto Vallarta sits on Banderas Bay, one of the largest and most productive bays on Mexico's Pacific coast. That means seafood here isn't a menu category — it's the main event. When you book a private chef, the morning's catch becomes the heart of your menu.
Here's what we look for at the market, when it's at its best, and how we like to cook it.
The stars of Banderas Bay
Red snapper (huachinango)
The icon of the region. Sweet, firm white flesh that holds up beautifully on the grill. Our favorite preparation is zarandeado — the whole fish butterflied, slathered in a chile-citrus adobo and grilled until the edges char. Served with charred lime and fresh guacamole, it's pure coast.
Shrimp (camarón)
Plump Pacific shrimp are endlessly versatile. We love them in aguachile verde — barely "cooked" in lime with cucumber, serrano and cilantro for a bright, spicy starter — or seared in garlic butter (al mojo de ajo) for something richer.
Octopus (pulpo)
Slow-cooked until tender, then charred on the grill. We finish it with salsa macha (a nutty, smoky chile-oil) or give it an al pastor treatment with charred pineapple. A showstopper course.
Tuna & mahi-mahi (atún & dorado)
Perfect for crudo and tostadas when ultra-fresh. A quick sear, a bright salsa, a crisp base — clean, elegant, and a guest favorite for lighter menus.
The secret to great seafood isn't a complicated recipe. It's buying it that morning.
What's in season?
The beauty of the Pacific here is that something is always running. As a general rhythm:
- Winter–spring: snapper, dorado and tuna are abundant; prime time for ceviche and crudo
- Summer: shrimp and octopus shine; great for aguachiles and grilled plates
- Year-round: the "catch of the day" — we simply cook whatever came in freshest
Because we shop the morning of your dinner, your menu naturally follows the season without you having to think about it.
How a private chef elevates it
Anyone can grill a fish. The difference is in the details: the leche de tigre balanced just right, the snapper pulled off the grill at the exact second, the salsa macha made from scratch that afternoon, and each plate composed in front of you. That's the experience we bring to your villa table.
Want to see how seafood fits into a full progression? Take a look at our sample tasting menus — the catch usually opens the meal, with meats and dessert to follow.