Coni’seafood started out as Marisco’s Chentes, a backyard Mexican restaurant that served seafood with Nayaritan flair. Since its opening in 1985, the restaurant has moved locations and changed hands within founder Vicente Cossio’s extended family several times, finally settling in Inglewood. Chef Sergio Penuelas has been with the restaurant for a number of years, adding a Sinaloan preparation style to many dishes, including the signature dish, pescado zarandeado.
The menu at Coni’seafood is filled with a variety of delicious shrimp dishes. Chef Penuelas serves up shrimp sautéed with tequila and garlic and smothered with melted cheese and puréed jalapeño. Shrimp cucaracha features tiny shrimp deep-fried whole, while in shrimp a la diabla, they come swimming in a spicy chile de árbol sauce that ramps up the heat with every bite. Drunken shrimp are full of bold flavors and aguachiles is a dish with lemon-marinated shrimp and a green sauce concocted from jalapeño purée. Shrimp are also served in tacos, ceviche, and in a traditional cocktail sauce with a spicy twist.
For those craving something other than shellfish, customers have raved about the smoked marlin tacos. Street taco-sized tortillas encase perfectly smoked chunks of fish, covered in habanero salsa and a slice of avocado. Pescado zarandeado is a must-try: a butterfly-split snook is coated with a flavorful sauce, placed in a special basket, and shaken over coals. Penuelas nails this hard-to-prepare dish, producing a perfectly cooked fish with soft and delicate flesh, and serving it with caramelized onions.
The unassuming gray concrete building that houses Coni’seafood has a hip look with a clever minimalist logo at the entrance. Seashells and starfish cover half-walls separating booths and tables. This hidden Inglewood gem is worth the drive for great Mexican seafood served Nayarit and Sinaloa style.