Coni’Seafood is a multigenerational Los Angeles icon that has served Inglewood community for decades. Patriarch Vicente “Chente” Cossio opened the first location under the name Mariscos Chente in 1998. By 2005, Cossio handed the reins over to his daughter
Connie, who expanded the business and rebranded the restaurant to Coni’Seafood in 2018. The family affair continued with Connie’s own daughter, Bianca Córdova, who took over the Del Rey location and opened a third location in Hermosa Beach last year. At Coni’Seafood, expect to find Nayarit-style whole grilled fish, mariscos, and aguachile that have the unflinching zippiness of lime and chiles. The restaurants remain essential thanks in large part to a commitment to tradition and legacy.
What to order
- Pescado zarandeado remains Coni’s most famous dish: a whole grilled snook gets butterflied before being grilled over a gas-powered lava stone charbroiler. The result is a blackened, flaky fish ideal for folding into warm tortillas alongside a buttery boat of peppery and caramelized red onions.
- Fiery camarones a la diabla are soaked in a spicy, smoky red sauce alongside a serving of rice pocked with corn kernels. Sliced cucumbers line the plate, making for a cooling reprieve from the tongue-tingling chile sauce.
- Aguachile arrives unapologetically sour with a welcome hit of jalapeños. Plump shrimp cure in the lime-forward sauce while raw red onions add bite. Again, rings of cucumbers help combat the heat.
- Camarones a la pimienta is a milder shrimp sauteed in house butter and black pepper sauce and also gets served with rice that soaks up the sauce. At the Del Rey shop, this dish may also come with tender slices of pulpo.
The vibe
If you love a seafood restaurant complete with nautical theming, Coni’Seafood is your spot. Find casual dining rooms draped with fishing net decor and oceanic motifs at all three locations just mere miles from the coast.
Insider tip
There are three Coni’Seafood locations in Inglewood, Del Rey, and Hermosa Beach. Not every location has every dish; each may also have differing sizes for the pescado zarandeado. At my most recent visits, Inglewood had smaller snooks stocked while Del Rey had medium-sized fish. Be sure to call ahead to see the availability of the fish if you want a particular order.
