Miami seafood blends Florida Keys tradition, Latin American ceviche culture, and Atlantic catch. Stone crab claws in season, grilled mahi-mahi, and whole snapper define the local menu more than generic “surf and turf” towers.
This guide explains what to order, when stone crab is in season, and how to avoid tourist traps on the Beach.
Stone crab and Florida shellfish
Florida stone crab season runs roughly mid-October through mid-May. Claws arrive pre-cooked and chilled — confirm market price and size grade before ordering a tray.
Outside crab season, pivot to whole grilled snapper, grouper sandwiches, and oysters from Gulf and Atlantic suppliers.
Mahi-mahi, ceviche and Latin seafood
Mahi-mahi (dorado) is the signature grill fish — firm, mild, ideal for blackening and tacos. Fresh mahi should smell clean and look pearly, not dry or muddy.
Ceviche is the safest high-signal order for mixed tables — lime-cured fish with visible cuts beats vague “white fish” platters on Ocean Drive.