One of the distinguishing dishes at Coni’Seafood is definitely their pescado zarandeado. They marinate and grill a massive butterflied snook, serving with grilled onions and tortillas. Most tables attempt to tame this flaky sea beast from Sinaloa-born chef Sergio Penuelas and restaurant owner Connie Cossio. However, there are many fish (and shellfish) in the sea, and Cossio’s seafood-centric Mexican restaurant in Inglewood celebrates more than just snook. Just peruse the full menu before ordering, or bring reinforcements.

For instance, Chef Penuelas has also managed to master Langostinos ($20). The Coni’seafood menu calls these creatures “baby lobsters,” and that’s basically the case for this crustaceans, which are popular in Europe. Chef Penuelas splits the orange shells and plates the antennae-clad, curly-tailed creatures in a pool of savory, spice-tinged sauce that he crafts from garlic, red pepper, lemon juice, langoustine debris, and the occasional lango roe. The sweet meat, which pulls easily from the shell, pairs well with heaping spoonfuls of sauce and a dome of vegetable flecked white rice, which accompanies the meal. Cucumbers provide cool crunch, which helps to temper the spice. As always, turning Coni’Seafood signature dishes into tacos is also welcome. That adage holds true with their luscious langostinos