Skip to Content

Meet The New ‘CeFishé’ Pop-Up Doing Baby Clam Ceviche and Shrimp Pozole, an L.A. Taco Perks Partner

12:43 PM PST on November 12, 2019

    [dropcap size=big]W[/dropcap]hat happens when you grow up loving your mom’s and tia’s ceviche but no matter how hard you look, you just can’t find it anywhere in Los Angeles? If you’re like Darrel and Patty Baker, two married high school sweethearts of 17 years and going strong, you create a pop-up and call it CeFishé (pronounced like the way Sinaloans say “ceviche.” where the “ch” is pronounced with a “sh” instead, so it sounds like ce-fee-shay). 

    “CeFishé is just CeFishé, it’s just what we like,” Darrel tells L.A. Taco. “The fish ceviche is like a Nayarit-style, with ground fish and shredded carrots. To me that’s ceviche de pescado, that’s how I grew up eating it,” he says. “The shrimp ceviche is like estilo Sinaloa, the baby clam ceviche is probably the only thing that is going to make you think ‘Baja’ out of the whole thing. I consider it Mariscos a mi manera, seafood my way.” Some customers, like myself, notice the mayo on the tostada and think, oh that’s probably Sinaloa style. “Honestly, the mayo on the tostada is a whole coastal thing, you know, but people see that and think Sinaloa.”     

    Without being restrained by traditions, the Bakers have treated ceviche as their canvas and made it their own. They have continued to grow their menu along with their loyal following. “We just got kicked out of our regular pop-up spot. The owner felt it was bringing in too many people and we understand.” Look for their next pop-up on Instagram and look out for their special winter menu, which may or may not include pozole de camarón.

    Stay in touch

    Sign up for our free newsletter

    More from L.A. TACO

    What To Eat This Weekend: Cannabis-Infused Boat Noodles, Thai Smashburgers, and “Grass & Ass”

    Plus, a pizza festival and a respected chef from Toluca, Mexico comes to Pasadena to consult for a restaurant menu, including enchiladas divorciadas, and more.

    April 12, 2024

    Facing ‘Immediate Layoffs,’ L.A. TACO Launches Membership Drive to Save Our Publication

    After Sunday, we do not have enough money to make another payroll. We need 5,000 members to become sustainable. Our deadline is April 26th to hit this goal.

    April 12, 2024

    The Final Round of TACO MADNESS 2024 Is Now Open for Voting! It’s Highland Park vs. San Fernando Valley

    It was an incredible comeback to deny last year's winner and bring a first-timer from the San Fernando Valley to the finals. They will have an uphill battle against Villa's Tacos, who lead all teams in total votes so far in the 2024 competition. L.A.'s favorite taco will be decided on Sunday, April 14th, at 11:59 P.M. 

    April 11, 2024

    This New Koreatown Onigiri Spot Is Unlike Any Other in Southern California

    Supamu, which started as a food truck and a series of pop-ups, brands itself as Southern California’s first Okinawa-style onigiri. What sets its onigiri apart from competitors? All the details are in the post, plus where to find it.

    April 10, 2024

    When ‘Tomorrow’ Never Comes: The Saga of a DTLA Bar Staff’s Struggle To Get Paid

    A barback recalled a time when he had to use a payday loan app to cover a dinner bill. “How can you, with a straight face, hand someone a check knowing that there isn’t money in the account,” the barback questioned.

    April 10, 2024
    See all posts