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Hawaiian-Ceviche-Recipe-by-Kino-Carillo

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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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