Ceviche of abalone. (Javier Cabral / For The Times)
Fried wings are crispy boneless swordfish pieces glazed with the traditional a la diabla style sweet and spicy sauce. (Javier Cabral / For The Times)
No alcohol, but good horchata. (Javier Cabral / For The Times)
El Coraloense does classics and bold interpretations of Mariscos. (Javier Cabral / For The Times)
Seared salmon tacos at El Coraloense. (Javier Cabral / For The Times)
A seared ahi melt at El Coraloense (Javier Cabral / For The Times)
Fish tacos at El Coraloense. (Javier Cabral / For The Times)
El Coraloense closes early, following the Mexican tradition of not eating seafood at night. (Javier Cabral / For The Times)
