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Fish Milanese with Cucumber Ceviche

Fish Milanese with Cucumber Ceviche

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Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. This recipe is from Alta in NYC.


Cilantro Oil

  • 1 1-inch piece ginger, peeled, finely grated
  • ½ cup neutral oil (such as sunflower or canola)
  • 3 tablespoons fresh lime juice

Fish and Assembly

  • 4 cups panko (Japanese breadcrumbs)
  • 4 skinless, boneless gray sole or flounder fillets (about 1½ pounds total)
  • Vegetable oil (for frying; about 3 cups)
  • 3 medium Persian cucumbers, cut into small pieces
  • 1 medium fennel bulb, cut into small pieces
  • ½ small red onion, very thinly sliced
  • ½ serrano chile, thinly sliced
  • Cilantro leaves and lime wedges (for serving)

Recipe Preparation

  • Cook cilantro in a medium pot of boiling salted water until wilted, about 20 seconds. Drain and transfer cilantro to a bowl of ice water. Swish around in water to cool. Drain, then squeeze excess liquid from herbs with your hands.

  • Purée cilantro, ginger, and 2 Tbsp. water in a blender until almost smooth. With motor running, gradually stream in oil and blend until smooth. Strain cilantro oil through a fine-mesh sieve into a small bowl; discard any solids. Mix lime juice into oil and season with salt.

  • Do Ahead: Cilantro oil (without lime juice and salt) can be made 1 day ahead. Cover and chill. Bring to room temperature before adding lime juice and salt.

Fish and Assembly

  • Process panko in a food processor until very finely ground (it will only take 45–60 seconds). Transfer to a shallow bowl. Place egg yolks in another shallow bowl and whisk in buttermilk. Place cornstarch in a third shallow bowl. Line a rimmed baking sheet with paper towels and set a wire rack inside.

  • Working with 1 fillet at a time, season with kosher salt on both sides and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Repeat steps to make a second coating. Place on a rimmed baking sheet. Repeat with remaining fillets.

  • Pour oil into a large heavy skillet, preferably cast iron, to come 1" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°–365° (Don’t let the tip of the thermometer touch the bottom of the skillet). Carefully lower a fillet along the side of skillet closest to you and let slide away from you into oil. Carefully swirl oil in skillet and cook fish just until golden on the bottom, about 2 minutes. Using a fish spatula or slotted spoon, carefully turn fish over and cook until golden on the other side, about 2 minutes. Transfer fish to wire rack in prepared baking sheet and season with sea salt while still hot. Repeat with remaining fillets.

  • Toss cucumbers, fennel, onion, chile, cilantro oil, and a pinch of kosher salt in a medium bowl and top with some cilantro.

  • Serve fish with cucumber ceviche and lime wedges.

Reviews Section

Scallop Ceviche with Corn + Cucumber

Published: Sep 8, 2015 · Modified: Nov 19, 2020 by Coley · This post may contain affiliate links.

This scallop ceviche with corn and cucumber is a light and refreshing recipe perfect for summer entertaining! Serve it with tortilla chips and cocktails!

Welp, there it is folks. Summer came and went. Just like that! (Pretend I just snapped my fingers.) Is it just me, or did it go by especially fast this year? Okay, technically there’s still a few weeks left in the season, but Labor Day is behind us, kids are back in school, the weather’s cooling down (it’s actually still really hot), and suddenly all my favorite summer beers are being replaced with Oktoberfest taps. Fall is on it’s way. But first, we get September! And September should be a season all it’s own.

Here at the Jersey shore, September means low humidity, ample sunshine, quiet beaches, big waves, and boat loads of ripe red tomatoes. It’s like the little reward for all of the locals who put up with the influx of traffic, crowds, and, um, unique personalities all summer long.

September also means lots of really fun activities and festivals throughout NJ, my favorite being the Atlantic City Seafood Fest, happening this weekend, September 12th + 13th at Bader Field. I’ve had the privilege of being part of the fest for the past few years, and each year it gets better than the last.

This Saturday and Sunday you can find me in the cooking demo tent, hanging with some of South Jersey’s best culinary talent. I’ll be MCing all of the cooking demonstrations, and I can’t wait to see what all of the incredible chef’s have in store. We have a great line up! Will you be attending the festival this year? Stop by and see us!

I love AC Seafood Fest because it highlights the incredible seafood we have coming out of our local oceans. So many people associate Atlantic City with casinos, and only casinos. But there’s such a rich culture here that’s defined solely by the water that surrounds us – we surf, we kayak, we sail, we swim, we fish, we crab, we clam. We have salt water in our blood. And, yeah, sure, there’s those casinos over there just in case we ever need a fancy night out.

Fun Fact! Did you know the state of New Jersey exports more scallops than any other animal product? It’s the truth. We’ve got crazy good scallops up in here. They’re sweet, succulent, and always incredibly fresh. When buying scallops, always ask or look for the word “dry.” “Wet” scallops have been treated with a solution and pumped with water to make them look plump. They’re not so bueno.

If you’ve never tried scallops raw, you’ve been missing out on something special. They have a beautiful, tender texture, and mild, ocean-kissed flavor. In this ceviche, corn and cucumber add extra summery sweetness and crunch, along with red onion and cilantro to bump up the flavor. Lemon and orange juice brighten everything up, and slightly “cook” the outside of the scallops. And by cook, I really mean “denature,” which is the technical term for what happens when citric acid changes the protein structure of raw seafood, turning the flesh firm and opaque, as if it’s been cooked.

Soak up these last few days of summer with some bright, fresh scallop ceviche. And if you don’t want to make it yourself, I reckon you’ll be able to find something similar this weekend at AC Seafood Fest. Come and see us! You’ll be glad you did.

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Tuna Ceviche or Tartare With Avocado

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.


For the ceviche

  • 1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
  • ½ small red onion, cut in small dice
  • 1 garlic clove, minced
  • 1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
  • 1 tablespoon capers, rinsed and drained
  • 1 ripe medium avocado, cut in small dice
  • Salt, preferably kosher salt
  • freshly ground pepper to taste
  • ⅓ cup fresh lime juice
  • ¼ cup extra virgin olive oil
  • ¼ to ½ cup chopped cilantro to taste
  • Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving
Nutritional analysis per serving (6 servings)


For the ceviche

  1. Prepare the tuna and refrigerate while you prepare the remaining ingredients.
  2. Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
  3. In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
  4. Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
  5. Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Omit the chile peppers. Substitute chopped fresh dill for the cilantro.

Advance preparation: You can prepare the ingredients through step 3 several hours ahead and refrigerate. Do not toss with the lime juice until 15 minutes before serving. Use leftovers as a filling for soft tacos.

Recipe Summary

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 pound tilapia fillets
  • salt and ground black pepper to taste
  • ½ cup sliced fresh button mushrooms
  • 2 tablespoons drained capers
  • ½ cup white wine
  • 1 lemon, juiced

Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish season with salt and pepper, and cook an additional 90 seconds.

Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.

Tilapia Dinner Recipes

It takes only five ingredients to make this tender fish dish!

Tilapia Baked in Couscous

Couscous steams right along with the fish in this delicious one-dish meal.

Tilapia with Roasted Corn

Satisfy your family&aposs appetite with this dinner that costs less than 10 bucks per person!

Quick Tilapia in Parchment

Throw all of your ingredients -- including this yummy fish, your corn and snap peas -- into your pouch for an easy-to-cook, easy-to-cleanup dinner.

Lemon Tilapia

Breading tip: Coat the fish in seasoned flour before and after dipping into the egg for extra crunch.

Nut-Crusted Tilapia

Line your baking sheet with foil before using for easy cleanup afterwards. Then, give the spinach a spicy kick by stirring in a pinch of crushed red pepper.

Tilapia with Bell Peppers

Test kitchen talk! We like to dust the tilapia with flour before cooking to give it a light crust. Then, grate the lemon peel and stir it into the couscous.


An anafre, meaning “portable oven” in Spanish, is traditionally a clay pot used to cook. The restaurant is an ode to chef/owner Alfredo Solis’ mother who grew up on the Mexican countryside where she cooked for the family. Since they lived without gas or electric, the anafre was their only stove. Anafre allows Chef Solis to further share the wonderful grandeur of Mexican cuisine, pulling inspiration from traditionally prepared dishes of Baja California, The Yucatán Peninsula, Acapulco and beyond with dishes like Queso fundido prepared on top of the grill in a plant leaf and slow-cooked Pollo a la brasa.

Heriberto Casasanero leads Anafre’s cocktail program showcasing 16 inventive cocktails influenced by different regions of Mexico. Standouts include Old Fashioned de Picante Mole and Piña Colada Viaja a Mexico, a take on the classic cocktail that includes mezcal in addition to rum, coconut cream, pineapple juice and Tajín Mexican seasoning.

To inquire about private events at Anafre or its sister restaurants Mezcalero or El Sol, please email us at [email protected]



3704 14th Street NW
Washington, DC 20010


Monday-Friday: 4pm-10pm
Saturday & Sunday: 11am-10pm


Mamasita is unequivocally the pioneer when it comes to Melbourne’s undying love for Mexican. The Collins Street institution, which opened 10 years ago, is as vital as ever, having undergone a 2019 refresh to bring it closer to the atmosphere of 1950s Mexico City. It’s a vibe that pairs up well with the regionality on display throughout Martin Zozaya’s ever-changing and season-driven menu.

Alongside authentic Mexican beverages, this taqueria is known for much more than just their exceptionally built tacos – which range from jackfruit al pastor, and fried fish, to grilled ox tongue and cheek. Favourites include handmade fresh burrata with guajillo-chipotle salsa, a Peruvian-style ceviche of market fish, lamb barbacoa tostadas, and chargrilled beef short rib with arbol chimichurri. Plus, there’s no going past the kitchen’s fresh guacamole, which is mixed with totopos, onion and coriander.

Note that Mamasita is in the middle of moving venues, and we will update this listing with the new location when it’s confirmed.

Address: Level 1/11 Collins St, Melbourne
Contact: (03) 9650 3821

11 Seafood Recipe Blogs We Love

Whether you’re a diehard pescetarian or just a seafood lover, you’re probably in need of fresh recipe ideas. Luckily, we’ve been following a community of like-minded bloggers who regularly churn out seafood and veggie-centric recipes. We dare you to test your boundaries, to try something new, add to your grocery list something you’ve never had before. Here are just a few of the best places to find seafood inspiration!

1. Flourishing Foodie: Basically a one-stop shop for all cuisines and mealtimes, this blog has plenty to offer non-meat eaters. For fish recipes check out Coconut Fish Curry or Valencian Paella. For a flavor punch to top your seafood, there’s her Mango Papaya Salad with Cashews.

2. Posh Pescatarian: Blogger Stephanie is living her pescatarian life to the fullest! Her seafood recipes are colorful and fun, just like all of the adventures she shares with her readers. You can even follow her chronicles on YouTube.

3. Natasha’s Kitchen: There’s plenty to see and eat on this blog! Finding veggie and seafood recipes is a snap because these recipes are archived by ingredient. For seafood, try the Trout with Parsley and Lemon Butter.

4. Pescetarian Journal: This blog is a love letter to sustainable seafood as well as vegetarian recipes. There are tons of fish recipes for cod, trout, salmon, and shrimp prepared in sandwiches, soups, and pastas.

5. Eat Yourself Skinny: A guilt-free recipe is a beautiful thing! That’s exactly what you’ll find on this colorful blog. The fresh herbs and spices featured in these recipes will make you feel like it’s summer all year round. Fall in love with Cucumber Cups with Spicy Crab.

6. Pescetarian Kitchen: This collection of veggie and seafood recipes proves that you can make flavorful food with ingredients you already have on your grocery list. If you’re looking for something fun try their Haddock and Crab Fish Pie.

7. Peckish Pescy: Part food blog, part recipe blog, Peckish Pescy knows how to celebrate and recreate dishes from all over the world. This blogger is an expert in vegetarian cooking, but for fish recipes check out the Spiced Salmon Fishcakes and Grilled Salmon Salad.

8. Clean Eating Veggie Girl: It’s hard to choose which recipes to add here because each one competes with the rest to be the tastiest and healthiest. For an intense mix of flavors try Curried Salmon Sandwiches on Apple Buns or Avocado Lime Baked Salmon.

9. The Pescetarian and the Pig: The pig referenced here is the blogger’s beloved pet named Cupcake. From the delightful mix of piglet videos and seafood recipes, we’ve chosen these two favorites: Lump Crab Avocado Quesadillas and Sriracha Tilapia Ceviche.

10. Being Pescatarian: Keep an eye out for this budding blog! Her recipes are creative and colorful- a great sign for new dishes to come. In addition to recipes, she writes reviews like 5 Great Pescatarian Lunches In Birmingham.

11. Crumb Blog : Luckily for us, this blogger has been busy! She organizes her recipes by category and between the Fish, Seafood, and Vegetarian sections there’s plenty to please the pescetarian palate. Start with Spicy Fish Tacos with Avocado-Yogurt Sauce or Salad Nicoise.

So, have you found something new to try or someone new to follow? We have! If you have a favorite seafood recipe or blog of your own please let us all know in the comments.

Peanut Butter and Jelly “Risotto”

Here we go with Round 2 of the Marx Foods Integrale Gauntlet! In this round, we were challenged in making a sweet dish with the same Integrale Rice supplied by Marx Foods. This dish was inspired by a friend, Heather Atwood, who once mentioned a Peanut Butter & Jelly Risotto , in jest, during a conversation on Twitter. Now, truth be told, this was pertaining to a savory risotto, which would have been a whole lot more challenging, but the inspiration is still legitimate. Once I heard this, I knew I had to make it!

Peanut Butter and Jelly “Risotto”

For this dish I simply wanted to create a peanut butter rice pudding and I wanted the jelly to be made from something fresh and in season. Strawberries are definitely in season here in New England so they seemed to be a perfect fit! To finish it off, I needed to find a way to add that simple Mexican twist that I love. So taking the basic building blocks of a peanut butter rice pudding, a fresh strawberry jelly, and the added twist of grated Mexican chocolate, I present to you The Peanut Butter and Jelly “Risotto”. I call this a “risotto” because I approached the preparation of the rice pudding in fairly the same manner as I would a risotto, except instead of adding broth, I added milk! You will notice that I use no custard in this recipe. This is because my daughter has a severe food allergy to eggs and she wanted to try this one! Do you think this is a one way ticket to the next round?

Shrimp-Avocado Salad

This is a whole lot like the Central and South American Sushi known as &ldquoCeviche&rdquo, except that &hellip well &hellip it&rsquos not!

Normally, a Ceviche takes a super fresh raw fish, packs it in fresh citrus juices to &ldquocook&rdquo and then later tosses it with various spices and other odds and ends, like tomatoes, onions, cucumbers, cilantro, avocadoes, etc.

This recipe is like that, except that &hellip I&rsquom suggesting we cook the shrimp. For the adventurous among you, if you&rsquove got some really excellent fresh fish or shrimp and you want to soak it in lime juice until they turn pink &hellip go for it! I, unfortunately, am not so brave that I&rsquod suggest that the general public squeeze a little lime on some fish and then eat a big bowl of it. Anything &hellip just &hellip this &hellip side &hellip of &hellip &ldquofresh&rdquo and we&rsquove got a problem on our hands.

*ahem* &hellip This is a PERFECT dish for a light summer lunch! You could even serve it inside the avocado shells! Or, serve it as a bigger south-of-the-border type feast for friends and family! It&rsquos exceedingly fresh, full of flavor y es muy saludable!

Watch the video: How to feed fishshrimp Cucumber Fast and Easy (August 2022).