Sicilian Sashimi Recipe
Sicilian Sashimi is a fresh and vibrant seafood dish featuring thinly sliced sushi-grade scallops, ahi tuna, and salmon, accented with red onions, capers, and bright lemon flavors. This no-cook recipe celebrates the purity of high-quality seafood with simple, fresh ingredients for a light and elegant appetizer or main course.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Sicilian
- Diet: Gluten Free
Ingredients
Scale
Seafood
- 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)
Seasonings and Garnishes
- 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
- Freeze the fish: To ensure clean, sharp cuts, freeze the scallops, ahi tuna, and salmon for 15 to 30 minutes ahead of slicing. This makes the slicing process easier and the presentation neater.
- Slice the seafood: Using a sharp knife, thinly slice the scallops, ahi tuna, and salmon to about 1/4-inch thickness. Take your time to make even, delicate slices for the best texture and appearance.
- Arrange the sashimi: On a serving platter, layer the sliced sashimi in thin rows or sections, placing the ahi tuna next to the salmon and scallops to create an appealing color contrast.
- Add toppings: Scatter the finely chopped red onions and capers evenly over the arranged seafood for added flavor and texture.
- Dress the sashimi: Drizzle extra-virgin olive oil over the seafood and sprinkle the lemon zest and freshly cracked black pepper across the dish. Just before serving, squeeze fresh lemon juice over the top to brighten flavors.
Notes
- Use sushi-grade fish from a trusted supplier to ensure safety and freshness.
- Freezing the fish briefly makes slicing easier but do not freeze too long to avoid texture loss.
- Adjust lemon juice and olive oil quantities to taste for a balanced flavor.
- This dish is best served immediately after dressing to keep the freshness intact.
- Side-muscle removal from scallops improves texture and presentation.
Keywords: sashimi, Sicilian sashimi, scallops, ahi tuna, salmon, sushi-grade fish, appetizer, no-cook seafood dish, fresh seafood, Mediterranean
Find it online: https://cheframiflavor.com/sicilian-sashimi-recipe/
