Best Seafood

Some seafood restaurants offer glamour and conspicuous decadence. La Cevicheria on Pico, a few blocks east of Crenshaw and nearly opposite the majestic 1920s former Forum Theatre, is definitely not one of those. Instead it's got a multipage menu that reflects a large swath of Latin American aquatic-oriented food traditions, mostly trafficking in the good raw stuff. There's the now-famous concha negra (bloody clam), or give the kitchen about 20 minutes to produce a lively Peruvian-style ceviche with shrimp, squid, octopus and snapper laced with a jolt of yellow aji pepper. A glance around the room with its handful of four-tops and a couple of cozy high tables by the door reveals the dizzying number of preparation styles and fish types that can come out of a modestly sized kitchen. Minor warning: Don't come to La Cevicheria with a party larger than four or five, and BYOB. -Jessica Ritz

Source: LA Weekly

Add a Comment

Connect with facebook to post a comment. 

Login

Submit

Saving your comment...