Photos: Los Angeles’s best spots for ceviche

This unassuming mariscos truck in Highland Park serves ridiculously thick cuts of wide-mouth bass that have been salt-cured for 24 hours until they have a similar texture to cold-smoked salmon, with a peppery salsa negra made with chiltepin peppers plus raw red onion and cucumber. (Javier Cabral / Los Angeles Times)

Aug. 14, 2014 1:23 PM PT

Ceviches are in the same category as tacos and sushi: foods that Los Angeles absolutely excels in. But just like tacos and sushi, a great version is not as easy to find as you’d think. Here are some places around town that pay special attention to the elements that make up their ceviche.

At Coni’Seafood, there are no trendy ingredients or cheffy tricks, just amazing ceviches made from three to four ingredients. Pictured here, shrimp Ceviche with black hot sauce topped with mango. (Patrick T. Fallon / For The Times)