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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.

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’s vision. It’s 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.

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.

For a refreshing bite on a hot day, or anytime really, here are 20 of the best seafood tostadas to try in L.A.

— Danielle Dorsey