Name: Sicilian Sashimi Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Sicilian
Ingredients: 4 large sushi-grade sea scallops (dried, side-muscle removed); 1/2 pound sushi-grade ahi tuna; 1/2 pound sushi-grade salmon (or Arctic char); 1/2 small red onion (finely chopped); 2 tablespoons capers; 1/4 cup extra-virgin olive oil (plus more to taste); Zest of half lemon (plus a squeeze of lemon juice, plus more to taste); Freshly cracked black pepper

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Introduction

Sicilian Sashimi is a fresh and vibrant dish that showcases the pure flavors of high-quality seafood. Featuring scallops, ahi tuna, and salmon, this light and elegant appetizer is perfect for warm evenings or as a delightful starter for any meal.

The dish shows three rows of sliced raw fish arranged on a white plate with a blue scenic pattern around the edge. The left row features off-white slices of fish with a smooth, slightly glistening texture. The middle row contains bright orange slices with visible lines showing the fish's texture. The right row has deep red slices, denser and smooth. All slices are topped with small chopped purple onions, small green capers, and a drizzle of yellow oil. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large sushi-grade sea scallops (dried, side-muscle removed)
1/2 pound sushi-grade ahi tuna
1/2 pound sushi-grade salmon (or Arctic char)
1/2 small red onion (finely chopped)
2 tablespoons capers
1/4 cup extra-virgin olive oil (plus more to taste)
Zest of half lemon (plus a squeeze of lemon juice, plus more to taste)
Freshly cracked black pepper

Instructions

Step 1: Freeze the scallops, ahi tuna, and salmon for 15 to 30 minutes to firm them up for sharper, cleaner cuts. Then thinly slice each seafood item about 1/4-inch thick.
Step 2: Arrange the sashimi on a platter in thin layers: place the ahi tuna first, then the salmon beside it, and finally the scallops.
Step 3: Scatter the finely chopped red onion and capers evenly over the sashimi layers.
Step 4: Drizzle the extra-virgin olive oil over the dish, then sprinkle the lemon zest and freshly cracked black pepper on top.
Step 5: Just before serving, add a fresh squeeze of lemon juice to brighten the flavors.

Tips & Variations

Use the freshest sushi-grade fish available for the best flavor and texture.
Try substituting salmon with Arctic char for a slightly different taste.
Add a few fresh herbs like dill or chives to enhance the dish’s aroma.
Serve with soy sauce or a light ponzu sauce for an extra layer of flavor.

Storage

Store leftover sashimi tightly covered in the refrigerator and consume within 24 hours for optimal freshness. Avoid freezing after slicing, as this can affect texture. When ready to eat, serve chilled without reheating to preserve the delicate flavors.

How to Serve

This image shows three layers of thinly sliced fish arranged closely side by side on a white marbled surface. The top layer is translucent white scallops with a slightly glossy texture, sprinkled with small pieces of finely chopped red onion and small green capers. The middle layer is bright orange salmon with a soft, shiny texture, also garnished with chopped red onions and capers. The bottom layer is deep red tuna with a smooth, moist look, sprinkled with more chopped red onions, capers, and a light dusting of black pepper. The colors and textures give a fresh and vibrant appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of fish for this sashimi?

Yes, you can substitute the salmon with similar firm, sushi-grade fish like Arctic char or yellowtail. Just ensure the fish is fresh and suitable for raw consumption.

Is freezing the fish necessary before slicing?

Freezing the fish briefly helps firm it up, making it easier to slice thinly and cleanly. It’s recommended but not absolutely required if your fish is already very firm.