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Hawaiian Style Ceviche Tostada


Kino Carrillo is back in from of the camera instead of behind the camera in the kitchen. Kino is a huge part of our little show that go’s as he runs our prep kitchen for all our guest before they come on set. This talented chef keeps the show moving but setting up our next guest while on deck so to speak. People don’t realize we shoot 6-7 shows in one day to help with production cost and to do that things always need to be moving. Kino and his team are the ones who receive all our guest first to not only prep out and measure the food but also make them comfortable with whats going to happened. Today Kino makes his Hawaiian Ceviche Tostada.


Method to prepare

  • 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


SourceKino Carrillo
Prep time
Cooking time
Total time


1⁄2 lb
Fresh Ono Slab (Cut into small cubes)
1⁄2 c
lime juice
2 c
oil (For cooking wraps)
1⁄4 c
tomato sauce
2 T
soy sauce
1 t
sesame oil
1 T
Sesame Seeds
1 T
Roasted Inamona
2 T
Won Ton Wrappers


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