Shrimp aguachile with habanero sauce from La Tostaderia is shown. (Amy Scattergood / Los Angeles Times)
La Tostaderia’s octopus tostada, with octopus, yuzu, cherry tomatoes, dill and radishes, is shown. (Amy Scattergood / Los Angeles Times)
Chef Sandra Felix displays a handmade ceramic plate at the new La Tostaderia in downtown Los Angeles’ Grand Central Market. (Amy Scattergood / Los Angeles Times)
A shrimp taco, made with al pastor aioli, slaw, avocado puree and pineapple relish, from La Tostaderia is shown. (Amy Scattergood / Los Angeles Times)
Fernando Villagomez works behind the counter of his new cevicheria in Grand Central Market. (Amy Scattergood / Los Angeles Times)
The neon mermaid sign of La Tostaderia, the ceviche and tostada stand going into Grand Central Market, is shown. (Amy Scattergood / Los Angeles Times)
Shown are octopus tacos from La Tostaderia, a new cevicheria coming to Grand Central Market. (Amy Scattergood / Los Angeles Times)
One of the handmade ceramic plates with the logo of the new stall coming to Grand Central Market is shown. (Amy Scattergood / Los Angeles Times)
A ceramic plate displays three of the tacos capeados, shrimp with al pastor aioli, slaw and pineapple relish. (Amy Scattergood / Los Angeles Times)
Shown is a cone of the shrimp toreado, fried shrimp with aoili, at the new La Tostaderia. (Amy Scattergood / Los Angeles Times)
Shown is a seafood ceviche tostada at La Tostaderia, the new seafood restaurant coming to Grand Central Market in late April. (Amy Scattergood / Los Angeles Times)
