Skip to Content
Featured

Cannabis Professional by Day, Cevichero by Night: Meet Long Beach’s Newest Weekend-Only Ceviche Star

11:29 AM PDT on September 18, 2020

[dropcap size=big]W[/dropcap]hen turning your passion for eating ceviche into a side hustle, a pelican with a blunt in hand is perhaps the most ideal spirit animal to identify with. 

“They just swoop into the ocean and eat everything, you know?” Guillermo Guitron of El Pelicano Loco tells L.A. Taco half-jokingly as he stands outside his home in Long Beach. “Kinda like me.” It’s 99 degrees, and he’s holding two heavy containers packed to the brim with his “Ceviche Flight,” the kind of sampler plate that is alluring enough to make a seafood lover drive down the 710 to taste, even during a heatwave. 

Inside the container are four generous scoops filled with his four styles of chilled ceviches that are not strictly Sinaloan, Nayarit, Jalisco, or Baja in style, but straight-up Long Beach style. It is a mishmash personal interpretation of them all after a lifetime of eating mariscos up and down Mexico’s pacific coast. 


The scallop in his “Callejero” is sourced from one of L.A.’s most consistent black market suppliers of Callo de Hacha (scallop-like pen shell clam); his fish ceviche known as “El Resbaloso” has grated carrots; his shrimp “Verde es Vida”  ceviche is like an aguachile and ceviche hybrid. And the crab in his “El Mordelón” ceviche is lump crab meat—not surimi, or as he refers to it, “the bologna of the sea.”     

And the crab in his “El Mordelón” ceviche is lump crab meat—not surimi, or as he refers to it, “the bologna of the sea.”  

During the day, Guitron works doing operations for a cannabis company. After a lifetime of eating mariscos, the first-generation Mexican American born and raised in Long Beach has realized that the secret of excellent mariscos is a simple one: not cutting corners. This means using wild red snapper over tilapia, which is the farmed fish used by almost every other cevichero in L.A. due to its cost-effectiveness. This also means spending more money on real crab instead of surimi, and the same with fresh callo de hacha sourced directly from Mexico that is not cheap.

A ceviche sampler from El Pelicano Loco. Photo by Javier Cabral for L.A. Taco.

“Why settle for something less? Guitron tells L.A. Taco.  

Since for now, this ceviche hobby is more of a side hustle, and does not depend on it to feed his family. He can afford to not “squeeze every penny out of every dish that [he] sells.” He says that people have told him he is underpricing things. He says he uses his experience working in operations for big companies to make his ceviches as affordable as possible for the quality. To make sure his mariscos is always fresh, he has a strict cut off time on Thursday.   

El Pelicano Loco hot sauce. Photo by Memo Torres for L.A. Taco.

He’s only been in L.A.’s highly competitive ceviche game for two months, but he’s sold out every single weekend that he’s offered it. His Pelicano Loco secret salsa negra that he professionally bottles and sells along with his ceviches, takes his seafood creations to another level. It is rich, spicy, and tart; all the flavors that a seafood-aimed hot sauce should cover.    

For now, he is only offering his ceviches on weekends via DM only, but hopes to one day do a formal pop-up and eventually, wants to open a beachfront cevichería in Long Beach. 

“Just like in Mexico.” 

El Pelicano Loco is located in Long Beach and is available only on weekends. Place your order over DM on El Pelicano Loco on Instagram.   

Thanks for enjoying L.A. Taco's first-ever Ceviche Week, presented by Tecate! 

Already a user?Log in

Thanks for reading!

Register to continue

Become a Member

Stay in touch

Sign up for our free newsletter

More from L.A. TACO

Justice 8 Supporters Feel Defeat At Latest Ruling. Enamorado Reported to Be Bleeding While Jailed

Enamorado's attorney alleges, "He is not getting the treatment he deserves for what is a valid medical reason.” Nonetheless, the supporters for The Justice 8 are bracing themselves to keep fighting.

February 20, 2024

West Hollywood’s Outdoor ‘Consumption Lounge’ Is a One-Of-Its-Kind Sneak Peek Into the Future of Dispensaries

Come take a look as the L.A. TACO team tours and enjoys a private tree-house cabana at The Woods dispensary, the only consumption lounge of its kind in L.A. County. It was a great day of "work" we'll never forget.

February 20, 2024

What to Eat This Weekend: ‘Sea-Cuterie,’ Al Pastor Rigatoni, and Oxtail Curry Pizza

Plus, a new spot to get huitlacoche quesadillas—with cheese—in the San Fernando Valley and a new delivery-only bento box to order in.

February 16, 2024

The Nug Report: Lemon Drop by LAX Packs

We found that Lemon Drop pairs well with a cappuccino for an extra jolt and makes for a good “first smoke of the day.” Or, if you have the budget, an afternoon lounging with exotic parrots in the back patio of The WOODS, actor and cannabis OG Woody Harrelson’s consumption lounge.

February 16, 2024

Long Beach’s 100-Year-Old Bar Goes Through More Than 450 Pickled Eggs a Day

"This place is a church, everyone respects this place."

February 16, 2024
See all posts