La Marea’s Ceviche De Sierra Tostada uses ground lingcod as the base, marinated and seasoned before being piled onto a crisp tostada. What makes this ceviche distinctive is the way it balances a spicy peanut–chile salsa with creamy mayo, giving the cured fish both heat and richness on top of the crunchy shell. The experience of eating it involves a strong textural contrast between the cool, seasoned seafood and the warm, crisp tostada, with the flavors shifting from sharp to mellow as you work through each bite. Food writers and diners alike often point to this ceviche tostada as one of the restaurant’s most memorable seafood plates.