Before it gets topped with seafood, seasonal produce and a medley of sauces, each tostada begins as a blank canvas. Local chefs are the artists, using the tostada as a vehicle to showcase their cultural backgrounds, kitchen expertise and the ingredients they love. Each bite is intentionally crafted to hit certain taste and textural marks: the crispy tostada, buttery seafood, zesty citrus and creamy avocado, plus unexpected elements that take it over the top, like tart grapefruit, piquant pickled onions or earthy salsa macha.<\/p>\n
The best part? The seafood tostada comes ready to eat as-is, requiring no more than a dash of salsa or a squeeze of lime to complete the chef\u2019s vision. It\u2019s not unlike a meticulously prepared tasting menu course, except these chefs are handing over tostadas at taco trucks, food halls, raw bars and everywhere in between.<\/p>\n
Seafood tostadas originated in coastal regions across Mexico, but in L.A., the dish pulls global influence, including a tostada topped with tuna carpaccio and cachucha pepper aioli at a Central American restaurant in Venice; salmon and chicatana ant mayo at a modern Mexican haunt in the Arts District; and scallops and wasabi aioli that merge Baja California and Japanese flavors at a Frogtown favorite.<\/p>\n
For a refreshing bite on a hot day, or anytime really, here are 20 of the best seafood tostadas to try in L.A. <\/p>\n
\u2014 Danielle Dorsey<\/p>\n","protected":false},"excerpt":{"rendered":"Before it gets topped with seafood, seasonal produce and a medley of sauces, each tostada begins as a…\n","protected":false},"author":2,"featured_media":504108,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[87056,194961,194963,111369,194964,194959,2303,48,52,51,59173,47,50,49,10797,194960,117505,81776,6646,194962],"class_list":["post-504107","post","type-post","status-publish","format-standard","has-post-thumbnail","category-los-angeles","tag-bite","tag-central-american-restaurant","tag-chicatana-ant-mayo","tag-food-hall","tag-global-influence","tag-good-seafood-tostadas","tag-l-a","tag-la","tag-la-headlines","tag-la-news","tag-local-chef","tag-los-angeles","tag-los-angeles-headlines","tag-los-angeles-news","tag-salmon","tag-seafood-tostada","tag-taco-truck","tag-tostada","tag-venice","tag-zesty-citrus"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/504107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=504107"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/504107\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/504108"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=504107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=504107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=504107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}