Known for their roasted and slow-cooked meats at Taqueria Ramirez, Tania Apolinar and Giovanni Cervantes partnered with chef Carlos Barrera to open a new seafood-focused wine bar this year. Here’s what a full day of prep looks like at El Camarón Peludo in the West Village.

First, fresh shrimp from Sinaloa, Mexico; Ecuador; and more locales are de-shelled and de-veined for three central shrimp dishes. Then, Cervantes starts the fresh salsa for the day, taste testing and comparing each batch to the salsa from last week to make sure the flavor is consistent. A bright red salsa is mixed with mayo to create the sauce on the camarones zarandeados, a shrimp version of a fish dish from the Pacific coast of Mexico that is usually grilled in a flat wire grill basket.

Upstairs, Apolinar prepares the wine bar for opening, laying out chilled seafood on ice in the window and wine bottles that will be placed in chilled buckets for service.…