Best Mariscos in Long Beach (2026)

Villalobos Kitchen on East Market Street sits in a residential area, so first-time visitors may drive slowly past it. Parking is behind the building. Inside, diners describe the smell of a home-cooked meal and a warm welcome from the owners, and chips arrive warm with a table salsa that earns notice.

On the seafood side, the aguachiles are the starter staff steer diners toward. The shrimp tastes fresh and the mango pieces add color and a lift of flavor. The pescado zarandeado is a whole fish, marinated and grilled until smoky, tangy and savory, and it comes with red rice, the primo salad, a green sauce and warm tortillas for making fish tacos at the table. A sample of shrimp mango ceviche won praise as well.

The wider menu keeps non-seafood eaters happy, with enchiladas in homemade sauce, pozole made with nixtamal, birria and a tender ribeye. Takeout and call-in pickup are available.

Panxa Cocina on East Broadway is a Latin-inspired restaurant whose menu leans toward New Mexican cooking, with a large bar, an indoor dining room and a patio. Diners often name it for special occasions, larger groups, brunch and happy hour. Hosts and servers are described as knowledgeable about the menu.

Seafood is one strong lane rather than the whole menu. The ceviche is a repeat order, with fresh, flavorful fish cut in larger chunks than at most other restaurants. The shrimp and clam pasta is a diner favorite for its quality seafood and layered flavor. On the happy hour menu, the fried calamari taco and creamy poblano fries earned good reports. Stacked short rib enchiladas, goat cheese enchiladas and mole fill out the rest of the table.

Cocktails come from a full bar. Parking is limited, so a spot on a neighborhood street may be needed, and busy evenings can mean a wait. Reservations are a sensible step for a group.

Ruta 15 on East Seventh Street, near Cambodia Town, is a ceviche bar and Mexican kitchen. The room is modern and clean, with sports bar energy and a polished dining feel, and diners describe it as casual yet welcoming. Instead of chips, the table receives a small crate of tostadas with a housemade salsa, plus a selection of hot sauces, with habanero a favorite.

Mariscos define the menu. The Aguachile Ruta 15 is a surf and turf take that draws repeat orders, and the tostada buchona and tostada culiacancito are named among the standouts. Shrimp empanadas, camarones al mojo de ajo and tacos de canasta show up in diner praise, and oysters are sold by the dozen. Steak and ribeye tacos and potato tacos give non-seafood eaters a path, and a baked pan de elote closes a meal.

Cocktails are made with care. A Thursday evening brought one diner a table with no wait, while busier periods can slow service, so patience pays off at peak hours.

Mariscos Las Islitas on Santa Fe Avenue sits in an industrial area of welding shops and storage yards. Diners say the decor inside stands out against the surroundings, with art that surprises first-time visitors. Truck drivers stop here, and workers from nearby businesses use it for lunch, parking on the street.

Shrimp leads the order. The shrimp cocktail and campechana are the seafood cocktails diners point to, and shrimp tacos, fish tacos and the shrimp burrito all have fans. Ceviche tostadas arrive with plenty of fish on top. Empanadas de camaron are a favorite of a couple who return often, especially with the green spicy sauce. One diner from Nayarit said the cooking brought home to mind, which says plenty about the seasoning and style.

Service gets steady praise, with staff who answer questions patiently and check on tables. Some diners wanted more flavor or a wider range of sauces, so asking for extra salsa is a practical move. Churros close the meal well.

Mariscos Los Buchones stands on a corner of Long Beach Boulevard, in a spacious room that diners describe as clean. Parking takes a minute to sort out for first-time visitors. The jukebox plays loudly, so those who prefer quiet may want to choose a seat accordingly.

Seafood is the draw. Diners return for the oysters and the shrimp cocktail, and a michelada alongside has earned praise. One Sunday visitor went searching for shrimp cocktail and aguachile and left satisfied. The ceviche mixto botana was called delicious at lunch, and a campechana pleased a father and son on Father's Day. The homemade salsa gets a good word, and food service was quick on visits when the room held few tables.

The menu stretches beyond seafood. Menudo with tender tripe and hominy, cheesy enchiladas, fajitas and chilaquiles all appear in diner reviews, which makes it workable for a group with mixed tastes. Staff were described as polite and attentive, including servers who gave quick help.

Mariscos Guero, in a small plaza on East S Street, is a ceviche-focused spot that stays busy. Diners note a long line at peak times, plenty of seating, and a lively room on weekends. Many regulars take food to go, and several suggest weekdays for a calmer visit.

Ceviche is the center of the menu. Diners can choose fish, shrimp, octopus, abalone or crab, and the mixta is a favorite. The shrimp tostada comes with good sized, fresh shrimp, and seafood tostadas are generous and priced low enough to surprise first-time visitors. Shrimp cocktail goes to what seems like every table. Fish tacos and oysters sit alongside, and the mojarra al mojo de ajo, a whole fried fish in garlic sauce, is one regular's favorite dish.

Service is the area where diners advise planning. Ordering everything at once avoids waiting for a return visit from staff, and asking for a favorite server on a weekday helps. The seafood and the prices keep tables full.