Hawaiian Style Ceviche Tostada by Chef Kino Carrillo

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Experience a fresh twist on traditional ceviche with this Hawaiian Style Ceviche Tostada by Chef Kino Carrillo. Featuring ono fish marinated in zesty lime juice and combined with local Hawaiian ingredients like inamona (roasted candlenuts) and limu (edible seaweed), this dish offers a perfect balance of tangy, savory, and crunchy textures. Served on crispy wonton wrappers, it’s an ideal appetizer for seafood lovers and fusion food enthusiasts alike.

Explore more authentic Hawaiian recipes on our Hawaiian Cuisine Collection page, or learn about the unique ingredients like inamona and limu to deepen your culinary knowledge.

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Hawaiian Style Ceviche Tostada by Chef Kino Carrillo

Every great cooking show has a great kitchen staff. Our awesome staff is lead by our Cooking Hawaiian Style Chef, Kino Carrillo. There is a lot that goes on behind the camera with prepping all guests with their ingredients, pre-cooking dishes, and timing out recipes. The young and talented chef Kino has been on our set for 8 seasons and his experience is invaluable to our shows success.  
Posted By: Kino Carrillo
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Course Appetizer
Cuisine Hawaiian
Servings 6 people
Calories 5259 kcal

Ingredients
  

  • ½ lb fresh ono slab cut in small cubes
  • ½ cup lime juice
  • 2 cups of oil for cooking wraps
  • ¼ cup tomato sauce
  • 2 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 Tbsp seasme seeds
  • 1 Tbsp roasted inamona
  • 2 Tbsp limu
  • 6 Won ton wrappers

Instructions
 

  • Put cut ono into a large bowl.
  • Add lime juice to the bowl.
  • Stir together.
  • Add salt to taste and let sit for up to 4 hours in the fridge.
  • Add tomato sauce to bowl.
  • Add soy sauce, sesame oil, sesame seeds, inamona and limu.
  • Add won ton wraps to a pot on high heat, flip after one side browns and squeeze the air out of the wrap.
  • When wrap is browned on both sides take out of oil.
  • Place wrap on a plate and add 2 full spoons of ceviche on tostada.
  • Eat .

Nutrition

Serving: 6ServingsCalories: 5259kcalCarbohydrates: 47gProtein: 41gFat: 554gSaturated Fat: 64gPolyunsaturated Fat: 144gMonounsaturated Fat: 326gTrans Fat: 2gCholesterol: 154mgSodium: 4089mgPotassium: 1062mgFiber: 4gSugar: 5gVitamin A: 428IUVitamin B1: 2mgVitamin B5: 2mgVitamin C: 41mgCalcium: 181mgIron: 6mg
Keyword Hawaiian ceviche, ceviche tostada, ono fish recipe, Chef Kino Carrillo, seafood appetizer, limu ceviche, inamona, crispy wonton tostada, poke tostada, Hawaiian fusion
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