Since international travel is still (largely) off the table, find the flavors of regional Mexican cuisine at this beloved Houston restaurant. Mexico City-style campechana is thick with shrimp, crab, octopus, tomato and serrano, while raw tuna tostadas are sweet and spicy with sour orange mayonnaise and guava. Feeling adventurous? Try the Ceviche de Caracol, a festive mix of raw conch, pineapple, papaya, ginger and red jalapeno. Call 713-722-6899 for curbside pick-up and find Caracol onGrubhub.

Bountiful, chilled ceviche is vibrant and bright at Jonathan’s the Rub. Choose from proteins like whitefish, shrimp, salmon and tuna, then jazz up the base with poblano, red jalapeno, ginger and mango. Want a loaded bowl with all four proteins? It’s worth the extra $12.

Chill out with items from Uchi’s cool tastings menu, available for curbside pick-up. Refreshing crudo plates like scallop with aguachile and gooseberries and amberjack with cherry tomato are bold in color and flavor and serve as promising precursors to a larger meal. Visituchihouston.comor call 713-522-4808 to order.

There are three distinct ceviches on the menu at Maison Pucha — Ecuadorian shrimp with plantain chips, Mediterranean branzino with leche de tigre and waffle potato chips and Spanish octopus with blue corn chips. Too difficult to choose just one? Spring for the ceviche trio for a cool $47.

River Oaks hotspot Ouzo Bay offers no shortage of vibrant seafood plates, including chilled crudo to kick off a meal. The kampachi ceviche pairs delicate pieces of yellowtail with peppery bites of jalapeño and aji amarillo.

Kata Robata satisfies the biggest of seafood cravings with its fresh catch mixed ceviche, a harmonious plate of white fish, octopus and shrimp with leche de tigre, pickled cucumber, peanuts and orange puree. Garnished with taro chips, scooping up all of the citrusy goodness is a must.

With a hefty focus on Gulf Coast standouts like snapper, soft shell crab and wild caught salmon, it’s simple to satisfy seafood cravings of all sizes at Eugene’s. The campechana starter combines shrimp and crab claws with avocado for a saucy Mexican-style cocktail, served with house-made tortilla chips. Big fan of crab? Add jumbo lump crab meat for $6 more.

傳統的貽貝有口治療via chef Travis McShane’s new mussels escabeche, a seasonal addition to his ever-evolving menu. Spiked with shallots, celery and Calabrian chili, the dish boasts lots of savory sauce for pairing with toasted bread.