Coni'Seafood

Name: Coni'Seafood
Address: 3544 W Imperial Hwy, Inglewood, CA, 90303, US
Telephone: 310-672-2339
Price range: $$$

Nayarit-style seafood$$$

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Mon–Thu 10:00am–8:00pm, Fri–Sun 11:00am–9:00pm

3544 W Imperial Hwy, Inglewood, CA 90303
310-672-2339
Last verified: August 2026
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Ceviches | Appetizers

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Orden de Ceviche$22
Raw shrimp marinated with lemon and spicy green sauce, chopped cucumber, tomato and onion.
Ceviche Marinero$26
Raw shrimp marinated with lemon and black sauce, chopped cucumber, tomato, onion and mango.
Ceviche Rojo$22
- Spicy
Raw shrimp marinated with red spicy sauce, chopped cucumber, tomato, onion, pepper and cilantro.
Ceviche de Pescado$22
Fish marinated with lemon, chopped cucumber, tomato, onion and green chile.
Cevisushi$26
Fish, shrimp, octopus and jicama ceviche with habanero sauce.
Tostaditos$23
Six mini tostadas — marlin pate tostada with shrimp and octopus ceviche topping.
Cóctel de Camarón / Camarón & Pulpo$22–$24
Shrimp cocktail, or shrimp and octopus cocktail.
Campechana$24
Shrimp, octopus, oyster and crab cocktail.
Docena de Ostiones$20 / $30
Dozen raw oysters served with lemon slices. Half dozen also available.
Aguachiles$22
Raw shrimp marinated with lemon and green sauce.
Camarones Toreados$23
Raw shrimp marinated in lemon with sliced jalapeños.
Camarones Ahogados Rojos$22
- Spicy
Shrimp marinated with lemon, pepper and red hot sauce.
Tacos de Pescado Empanizado (3 tacos)$21
Lightly battered fried fish with cabbage, tomato, onion, dressing and chili oil sauce.
Tacos de Marlin (3 tacos)$24
Smoked marlin with onion, tomato and cheese.
Tacos al Gobernador (3 tacos)$21
Shrimp with sautéed vegetables (celery, bell pepper, olives, scallions and yellow pepper) and cheese.

Pescados | Fish Dishes

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Pescado Zarandeado$49 / $62 / $82
Grilled snook with salt and house sauce, served with caramelized onion and tortillas. Takes 30 minutes.
Mojarra Frita$24
Whole fried tilapia served with rice.
Filete de Pescado a la Plancha$23
Seabass grilled filet served with sautéed green peppers, onion and rice. A la diabla (spicy red sauce) +$4.
Chicharrones de Pescado$30
Tilapia fish pieces fried and seasoned with salt, pepper and black sauce.

Camarones | Shrimp Dishes

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Camarones Empanizados$24
Breaded shrimp (no head) served with rice.
Camarones Empanizados con Cebollitas$24
Lightly battered shrimp with onion rings.
Camarones al Mojo de Ajo$23
Shrimp cooked in butter and garlic served with rice.
Chef's Specialty$24
Shrimp with bacon and mushrooms in house special sauce, served with rice.
Camarones Rancheros Secos$23
Shrimp with cilantro, onion and chunky tomato sauce served with rice. Add cheese +$2.
Camarones a la Pimienta$24
Shrimp with butter and black pepper served with rice.
Camarones Checos$24
Shrimp with minced garlic and citric hot sauce served with rice.
Camarones Culichis$24
Shrimp with jalapeño, cheese and sour cream served with rice.
Camarones Borrachos$24
Shrimp with tequila, garlic, cilantro and crushed pepper served with rice.
Camarones a la Diabla$24
- Spicy
Shrimp with onion and spicy red sauce served with rice.
Camarones Chipotle$24
Shrimp with chipotle sauce, cheese and sour cream served with rice.
Camarones Cucaracha$22
Whole fried shrimp with shell and head, salt seasoning.
Camarones Cucarachita$27
Shrimp with shell, fried in spicy butter sauce.
Langostinos$33
Baby lobster with spicy red house sauce, a la carte.
Camarones en Salsa de Langostinos$24
Shrimp with spicy red house sauce served with rice.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Ceviches | Appetizers · Orden de Ceviche · Ceviche Marinero.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Ceviche de Pescado · Tacos de Pescado Empanizado (3 tacos) · Pescados | Fish Dishes.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Caldos | Soups · Caldo de Camarón · Caldo Mixto.
A la diabla, al mojo de ajo & other seafood styles: Several phrases recur throughout the seafood section of Mexican menus. A la diabla means "devil-style" and usually signals a spicy red chile sauce. Al mojo de ajo emphasizes garlic, commonly cooked with butter or oil. Al ajillo also centers on garlic, often paired with dried chile. A la veracruzana refers to the Veracruz style of preparing fish in a tomato-based sauce influenced by Spanish Mediterranean cooking, commonly including olives and capers. Exact recipes and heat levels vary by restaurant. On this menu as: Camarones al Mojo de Ajo · Camarones a la Diabla.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Tortillas.
Huevos rancheros & breakfasts: Huevos rancheros generally consist of fried eggs served over lightly fried tortillas with a cooked tomato-and-chile salsa and beans. Huevos divorciados, or "divorced eggs," separate two eggs with different sauces, usually red and green. Huevos a la mexicana combine eggs with tomato, onion and green chile. Machaca con huevo mixes eggs with shredded dried or cooked beef and is particularly associated with northern Mexico. On this menu as: Camarones Rancheros Secos.

How these dishes compare

Baja fish tacostypically $10.43 across 202 menus
Ceviche & aguachiletypically $16 across 170 menus
Caldos & sopastypically $12.25 across 103 menus
A la diabla, al mojo de ajo & other seafood stylestypically $19.99 across 93 menus
Pescado zarandeadotypically $38 across 13 menus

Coni'Seafood on our other sites

menuzrrestaurant menus of every cuisine

Coni'Seafood

Menu

Ceviches | Appetizers

Pescados | Fish Dishes

Camarones | Shrimp Dishes

Caldos | Soups

Extras | Add-Ons

How these dishes compare

Coni'Seafood on our other sites

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