Port Chester’s Acuario is a restaurant with a thing for seafood. Sure, the restaurant features land-based specialties, such as beef-heart skewers in Peruvian spices and fried cassava, but there’s an almost overwhelming number of seafood dishes. The menu is studded with four different seafood soups; nine different ceviche; whole-fish grills; and entrées that range from fish and seafood stewed in tomato and beer sauce to crispy fish over a spicy shrimp sauce to a Peruvian fisherman’s platter full of fried fish and crab, mussels and calamari, and shrimp and clams. As an appetizer, mussels arrive cooked and on the shell, each under a mound of fresh onion, tomato, and corn in lime juice. And when it comes to presentation, the best bet may just be the whole red snapper, which is deep-fried head-to-tail and delivered standing upright.
Catch This: The ceviche mariscos is an array of tender littleneck clams, calamari, octopus, shrimp, and mussels, all in a bright, glossy, citrusy marinade.
