Talked to chef Cetina yesterday—while didn’t ask that question, we did talk about his sourcing surf clams, chocolatas, and shrimp etc. when lo and behold, Steve from Transpant sea shrimp a new shrimp farm right in Downey stopped by. It was fun chat and so I ordered th aguachile with the transparent sea shrimp (they were out of a lot items by 2pm)
You’re seeing his products more and more around town at yang’s kitchen, kali, anajak, ruam mitr, birdie g’s to name a few. The texture was so snappy, loved it. And the fried shrimp head 
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