For all the times you’ve desperately craved like ten different kinds of ceviche, there’s La Cruderia, a mariscos and michelada spot in Bellaire. The standalone building, with a large overhanging roof and plant-lined patio, could easily be a little shack on the beach, which makes sense, since you’re here for the seafood. Snag a seat at the bar or at one of the brightly colored tables surrounded by even more brightly colored murals—La Cruderia really leans into the beachy theme.

photo credit: Richard Casteel

The menu here is massive. We appreciate the sheer number of ceviche options on the menu, like the vegetal Ceviche Nayarita with lime-cooked white fish, carrots, and green tomato. Or the mouth-searing Ceviche Yucateco, which comes loaded with habanero. There are also two different aguachiles (verde or negro) both drenched in lime juice. Throw in a savory black bean and cochinita torta or a few cheesy quesabirria tacos to balance the acid. Add on a strawberry michelada, which comes with peachy rings and cut fruit, or La Golosa michelada, which arrives comically topped with beef jerky, shrimp, and spicy peanuts. Better yet, just have everything with a 32oz bottle of Mexican beer, because that’s a totally normal thing to order. Stay long enough (and drink enough michis), and you can almost feel the sand between your toes.

photo credit: Richard Casteel

photo credit: Richard Casteel

photo credit: Richard Casteel

photo credit: Richard Casteel

photo credit: Richard Casteel

Food Rundown

photo credit: Richard Casteel

Ceviche Nayarit

Oddly enough, the best part of this ceviche isn’t the lime-cooked white fish or the punch of habanero, but the vegetal crunch of carrot and green tomato.

photo credit: Richard Casteel

Shrimp Aguachile

Something about a pool of hyper green sauce and pleasantly plump shrimp just calls to us, like a lighthouse beacon. Grab some crispy chips and spoon more sauce onto the shrimp before taking an absolutely massive bite.

photo credit: Richard Casteel

Pulpo Tostadas

Perfectly tender slices of octopus smothered in serrano-piquin salsa are piled high with cucumber and cilantro on two crispy tostadas, which are just plates you can eat.