Holbox

Name: Holbox
Address: 3655 S Grand Ave #C9, Los Angeles, CA, 90007, US
Telephone: 213-986-9972

Mexican Seafood

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Closed Monday; Tue–Thu 11:30am–9pm, Fri–Sat 11:30am–10pm, Sun 11:30am–9pm

3655 S Grand Ave #C9, Los Angeles, CA 90007
213-986-9972
Last verified: August 2026
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Ceviches

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Ceviche de Corvina$25
Local wild caught white seabass ceviche
Ceviche de Atun$28
Baja California bluefin tuna ceviche
Ceviche Mixto$23
- Signature
Wild Mexican shrimp, Yucatan octopus and white seabass
Ceviche de Kanpachi$24
Sustainably farmed Omega Azul Farms Baja California kanpachi
Ceviche de Lenguado$25
Baja California wild caught halibut ceviche
Ceviche de Jurel$25
Local wild caught yellowtail ceviche

Tostadas

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Tostada de Kanpachi + Uni$24
- Signature
Premium kanpachi with uni
Smoked Kanpachi Tostada$11
House smoked kanpachi, shrimp, scallops, arbol-guajillo sauce, avocado
Tostada de Atun$14
Bluefin tuna with avocado and sauce
Tuna Tartar Tostada$10
Tuna tartare with salsa negra and vegetables
Tostada de Corvina$12
White seabass with habanero and avocado
Tostada de Lenguado$12
Halibut with avocado and verde oil
Tostada de Jurel$12
Yellowtail with almond salsa macha

Tacos

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Smoked Kanpachi Taco$8
House-smoked fish, queso Chihuahua, salsa cruda, avocado and peanut chili oil
Baja Fish Taco$7
Crispy battered local vermilion rockfish, crema, mayonnaise, salsa roja and pico de gallo
Baja Shrimp Taco$6
Crispy battered shrimp
Taco de Pulpo en su Tinta$8
Braised and fried Gulf of Mexico octopus with calamari-ink sofrito
Scallop Taco$9
Pan-seared scallop with x'catic sauce
Taco de Pescado al Carbon$8
Mesquite grilled kanpachi

Entrees

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Langosta al Carbon$45/lb
- Signature
Wood grilled Maine lobster live from our tank
Spot Prawns a la Talla$65
Charcoal grilled spot prawns
Pescado a las Brasas$31
Whole grilled branzino (seabass)
Camarones al Mojo$32
Wood roasted Argentinian prawns
Sopa de Mariscos$26
Seafood stew, local fish, mussels, shrimp
Pulpo a las Brasas$28
Mesquite grilled Yucatan octopus
Filete al Carbon$18
Mesquite grilled branzino filet
Grilled Kanpachi Collars$20
Two mesquite grilled kanpachi collars
Fried Rockfish Collars$10
Breaded local vermillion rockfish

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Ceviches · Ceviche de Corvina · Ceviche de Atun.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tostadas · Tostada de Kanpachi + Uni · Smoked Kanpachi Tostada.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Baja Fish Taco · Baja Shrimp Taco · Taco de Pescado al Carbon.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole, small · Guacamole, large.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Sopa de Mariscos.
Pescado zarandeado: Whole or butterflied fish seasoned and grilled, traditionally over wood or charcoal using a grilling basket. The dish is particularly associated with Nayarit and Sinaloa. Seasonings vary, with restaurant versions using chile sauces, adobos, citrus, mayonnaise-based mixtures or combinations of them. Pescado a la talla, associated with Guerrero and especially the Acapulco area, is a related grilled-fish preparation typically coated with a red chile adobo. On this menu as: Spot Prawns a la Talla.

How these dishes compare

Baja fish tacostypically $10.43 across 202 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Churrostypically $7 across 112 menus
Caldos & sopastypically $12.25 across 103 menus
A la diabla, al mojo de ajo & other seafood stylestypically $19.99 across 93 menus
Pescado zarandeadotypically $38 across 13 menus

Holbox on our other sites

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Holbox

Menu

Ceviches

Tostadas

Shellfish

Aguachiles

Cocteles

Tacos

Entrees

Dessert

Sides

How these dishes compare

Holbox on our other sites

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