Coni’Seafood

"The mariscos at Coni’Seafood are great because they’re simple. Most of these Mexican seafood dishes involve just three or four ingredients, like the aguachiles served in a citrusy salsa verde and mini, two-bite tostadas topped with marlin paté. They’re light, refreshing, and super flavorful without coming into contact with a fryer, and if there’s a few of you, order the whole snook. (Yep, that’s a fish.) It’s marinated in Coni’s signature salty sauce that permeates every nook and cranny of this butterflied masterpiece. It also takes a solid 30 minutes to prepare, so order your fish as soon as you sit down and toss back a few oysters while you wait." - sylvio martins, brant cox

"Diners make the trip down to Inglewood for a taste of Coni’Seafood’s cooking. Connie Cassio is at the help of this family-operated joint, which is recognized by the Michelin Guide as a Bib Gourmand. The star of the menu is the pescado zarandeado, which takes 30 minutes to prepare and comes with a grilled snook served with caramelized onions and tortillas. Surround the zarandeado with orders of shrimp ceviche, fish tacos, and caramones tono (breaded shrimp with onion rings)." - Rebecca Roland

"A Mexican restaurant in Inglewood specializing in Nayarit-style cooking with shrimp and fish from Sinaloa." - Kevin Chau

"Coni’Seafood isn’t just one of the best restaurants in Inglewood, it’s one of the most essential mariscos spots in all of Los Angeles. The Mexican seafood specialist on the southern tip of the neighborhood is definitely a bit more expensive than other restaurants in the area, but that’s the price you pay for some of the most delicious seafood in the city. You can’t go wrong with any of the ceviches or aguachiles, but the marlin tacos and whole snook need to hit the table or you can’t actually tell your friends you came here." - brant cox, nikko duren, kat hong, garrett snyder, sylvio martins

"This Mexican spot on the southern tip of Inglewood, with a second location in Del Rey, serves fresh, fantastic seafood. You can’t go wrong with any of the citrus-y ceviches or aguachiles, but make sure the savory marlin tacos and whole grilled snook in an addictive salty house sauce hit the table as well. Both locations are now open with expansive back patios." - brant cox