La Pesca Cevicheria Baja on Third Avenue in Chula Vista specializes in Baja California-style ceviches and raw seafood preparations, operating from a dedicated cevicheria format in the heart of the Third Avenue Village dining district. The Baja ceviche program anchors a stretch of Third Avenue that also includes the single-origin pour-overs at Grind House, giving the corridor a daytime pairing of raw seafood and specialty coffee within the same walkable block. Menu builds run the Baja cevicheria playbook: lime-cured fish and shrimp ceviches, aguachile in green and red variations, tostadas layered with octopus and avocado, and shrimp cocktails served in footed glasses. The format emphasizes fresh citrus-marinated preparations over cooked plates, positioning the restaurant as a focused raw-bar concept rather than a full-service seafood house. That single-concept focus gives La Pesca a niche on a corridor where diners can follow a ceviche flight with house-churned ice cream at SweetLife on 3rd — both businesses contributing to Third Avenue's walkable meal-to-dessert dining loop. The aguachile verde layers raw shrimp in a serrano-lime bath with cucumber, red onion, and avocado slices — a single-plate build that showcases the cevicheria's approach to minimally processed, citrus-driven seafood.