Marisquero / Seafood Specialist

Responsibilities

• Specialize in raw and cooked seafood preparations — ceviches, aguachiles, tostadas de atún, seafood cocktails, oysters
• Manage daily Caribbean seafood sourcing — shrimp, fish fillets, octopus, caracol (conch), callo de hacha (scallops)
• Execute ceviche production including pre-preparation of lime juice marinades and cooking times
• Manage seafood freshness — first-in, first-out, constant temperature monitoring
• Produce multiple ceviche and aguachile styles — clásico, verde, negro, tropical
• Train helpers in proper seafood handling and cleaning

Requirements

• 3–5 years seafood kitchen experience with ceviche and raw preparation specialization
• Expert knowledge of Caribbean seafood species, freshness evaluation, and safe handling
• Speed during service — marisquería is a fast-moving counter format
• NOM-251 food safety compliance knowledge for raw seafood specifically

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Peak season significant volume and earnings

Work environment

Marisquería counter or ceviche bar. Cancún's seafood market is exceptionally active — fresh Caribbean seafood moves from boat to kitchen to plate in hours. The quality available for ceviche in Cancún is among the best in Mexico.

About the role

Caribbean raw bar mastery. A perfect aguachile negro — fresh shrimp, lime, dried chiles, cucumber — made with shrimp from this morning's catch in Cancún. This immediacy is the marisquero's greatest advantage and responsibility.