Capa Santa Gratinada is an appetizer of scallops in the half shell baked with olive oil, white pepper and Parmesan cheese. (Anne Cusack / Los Angeles Times)
A Brazilian cocktail is served at Moqueca. (Anne Cusack / Los Angeles Times)
Moqueca de Camarao is jumbo shrimp moqueca served in a handmade clay pot for two at Moqueca. (Anne Cusack / Los Angeles Times)
Rodrigo Reis, son of owner Gloria Sarcinelli, carries a dish to a table. (Anne Cusack / Los Angeles Times)
Tatiana Favaretto holds lobster tail moqueca with shrimp served in a handmade clay pot. (Anne Cusack / Los Angeles Times)
Colorful artistic decorations are on display at Moqueca. (Anne Cusack / Los Angeles Times)
Lobster tail moqueca with shrimp. (Anne Cusack / Los Angeles Times)
Diners, left to right, Juan Estebez, Mike Owen, Rudy Maximo and James Sauerdier enjoy the view and the food at Moqueca in Oxnard. (Anne Cusack / Los Angeles Times)
