Mariscos is the Spanish word for seafood, specifically shellfish and other invertebrates such as shrimp, crab, clams, oysters, mussels, octopus, and squid; it is generally distinguished from pescado, or fin fish. Mariscos are central to coastal Mexican, Central American, and Caribbean cooking, most famously in coctel de mariscos, a chilled seafood cocktail in a tangy tomato-based sauce with onion, cilantro, and lime. They can be served raw, as in ceviche, or cooked by grilling, sautéing, or simmering in soups and stews.