Inside El Coraloense

Executive chef Natalie Curie, center, with sous-chefs Anwar Bautista, left, and Jessica Caporal.

The Curie generations include, from left, young Ira, Marco, Leonardo, Natalie, Thanos, Maria, Carlos, Leonardo Jr. and young Quin. Leonardo Curie and his wife Maria are the founders of El Coraloense, and Natalie Curie is the executive chef.

The ceviche sampler features, left to right, shrimp ceviche with habanero aioli, chile peanuts and candied mango chamoys, fish ceviche with lemon aioli topped with infused chile and walnut oil, and shrimp ceviche with chipotle aioli, topped with diced mango and powdered chile.

A closer look at the ceviche sampler.

Executive chef Natalie Curie, center, with her parents, Leonardo and Maria Curie, founders of the restaurant.

Shrimp aguachile -- butterflied shrimp marinated in cilantro and serrano pepper and chutney.

Tacos a la diabla have beer-battered shrimp with diabla sauce (spicy butter garlic sauce).

El Coraloense’s traditional bread pudding, capirotada.

Sous-chef Anwar Bautista prepares diablo shrimp at El Coraloense.

Ed Rojas, left, Pauline Monroy, Diana Esparza and Jesus Herrera have lunch at El Coraloense.

A patron makes her way out of El Coraloense in Bell Gardens.