Sicilian Sashimi with Sea Scallops, Tuna, and Salmon Recipe
If you’re craving something fresh, vibrant, and beautifully simple, this Sicilian Sashimi with Sea Scallops, Tuna, and Salmon Recipe is absolutely the way to go. It’s a stunning dish that showcases the clean flavors of the sea, with a Mediterranean twist thanks to lemon zest, capers, and a good drizzle of olive oil. I first tried making this for a small dinner party, and everyone was blown away by how elegant yet effortless it felt.
Whether you’re serving it as an appetizer for a special meal or a light main course on a warm day, this recipe is worth trying because it’s all about quality ingredients shining through. Plus, the balance of silky tuna, buttery salmon, and sweet scallops combined with zesty brightness will keep your taste buds intrigued and happy.
Ingredients You’ll Need
The magic here lies in selecting the freshest, sushi-grade seafood you can find. When combined with a handful of simple, bright ingredients, the flavors dance together in perfect harmony. Let me walk you through what you’ll want to grab before you start.
- Sushi-grade sea scallops: Look for large, dry scallops with the side muscle removed for tenderness and a clean taste.
- Sushi-grade ahi tuna: Fresh is key—tuna adds a meaty, clean bite that’s essential.
- Sushi-grade salmon or Arctic char: Choose firm, marbled fillets for richness and color contrast.
- Red onion: Finely chopped to add just the right sharpness without overpowering.
- Capers: These bring a briny punch that complements the delicate seafood beautifully.
- Extra-virgin olive oil: Invest in a good quality oil—it will shine in the final drizzle.
- Lemon zest and juice: Fresh lemon juice and zest brighten and lift the dish, making every bite lively.
- Freshly cracked black pepper: Adds a subtle spice to round off the flavors.
Variations
One of my favorite things about this Sicilian Sashimi with Sea Scallops, Tuna, and Salmon Recipe is how easy it is to make it your own. I like to tweak little things depending on the season or what’s in my pantry, and you can definitely do the same.
- Variation: Swap the red onion for thinly sliced shallots for a milder, sweeter flavor. When I made this with shallots once, it gave a lovely subtle depth without overshadowing the fish.
- Variation: Add a sprinkle of toasted pine nuts or chopped pistachios to add a nutty crunch. It’s an unexpected touch but really delicious.
- Variation: If you don’t have capers, chopped green olives also add strong briny notes that work well.
- Variation: For a hint of heat, drizzle a bit of chili oil or sprinkle some red pepper flakes just before serving.
How to Make Sicilian Sashimi with Sea Scallops, Tuna, and Salmon Recipe
Step 1: Prepare Your Seafood
Start by making sure your seafood is completely dry—this is crucial to get the cleanest sashimi texture and avoid dilution of flavors. Pat the sea scallops dry and carefully remove the side muscle if your fishmonger hasn’t already. Then, thinly slice the scallops, tuna, and salmon into bite-sized pieces, roughly the same size so every bite blends nicely.
Step 2: Mix the Bright Accents
In a bowl, combine the finely chopped red onion and capers. Add the lemon zest and a squeeze of fresh lemon juice. Pour in the extra-virgin olive oil—start with less and add more after tasting. Season with freshly cracked black pepper. This mix will be your zesty drizzle that brings all the seafood together.
Step 3: Assemble and Toss Gently
Arrange the sliced scallops, tuna, and salmon on a chilled plate or large wooden board. Spoon the lemon-onion-capers mixture over the fish evenly. Then, give everything a very gentle toss or shuffle with tongs to lightly coat—don’t smash the delicate slices. If you want, add a final drizzle of olive oil and a bit more lemon juice to taste.
How to Serve Sicilian Sashimi with Sea Scallops, Tuna, and Salmon Recipe
Garnishes
I love garnishing this dish with a few microgreens or fresh herbs like basil or flat-leaf parsley—they add a fresh green pop and subtle herbal fragrance. A light sprinkle of flaky sea salt over the top just before serving enhances both the texture and flavor beautifully.
Side Dishes
This sashimi pairs wonderfully with simple sides like crusty bread or a small arugula salad dressed with lemon and olive oil. For a more decadent spread, I love serving it alongside lightly toasted crostini brushed with garlic-infused olive oil.
Creative Ways to Present
For a special occasion, try serving the sashimi on individual slates or banana leaves to evoke a Mediterranean vibe. Adding a lemon wedge or edible flowers can make the presentation feel fresh and festive. I once set up a DIY sashimi platter bar, letting guests customize their own plates—it was such a fun, interactive twist!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (which can be rare!), store them in an airtight container and keep them in the coldest part of your fridge. Because it’s raw fish, I recommend eating the sashimi within 24 hours for the best texture and flavor.
Freezing
Freezing sashimi isn’t something I personally recommend since it changes the texture of the raw seafood, making it less appealing. However, if you must freeze, flash freeze the fish before slicing and thaw slowly in the fridge. Keep in mind this recipe tastes best fresh.
Reheating
Since this is a raw sashimi dish, reheating isn’t really applicable. If you want a warm seafood dish, try pan-searing separate pieces of scallops and fish and serving over the same lemon and caper mix.
FAQs
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Can I use regular seafood instead of sushi-grade for Sicilian Sashimi with Sea Scallops, Tuna, and Salmon Recipe?
For the best and safest results, always use sushi-grade or sashimi-grade seafood to minimize any risk from raw fish. These are handled and frozen properly to kill parasites. Using regular seafood might affect both the flavor and safety.
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How do I remove the side muscle on sea scallops?
The side muscle is a small rectangular piece on the scallop’s side that’s tough and chewy. You can usually just pull it off with your fingers before slicing. If it sticks, use a paring knife to gently cut it away without wasting the scallop.
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What can I use instead of capers in the Sicilian Sashimi with Sea Scallops, Tuna, and Salmon Recipe?
If you don’t have capers, chopped green olives or a small spoon of finely chopped pickles can add a nice briny contrast. Just adjust the quantity to avoid overpowering the delicate fish.
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Can I make this recipe ahead of time?
This dish is definitely best made just before serving to maintain freshness and vibrant flavors. However, you can prepare the lemon and caper mixture a few hours in advance and keep it chilled.
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What is the best way to slice the fish for sashimi?
Use a very sharp, non-serrated knife and slice the fish against the grain into thin, even pieces. Cutting at a slight angle helps maximize surface area and gives a better texture when eating.
Final Thoughts
This Sicilian Sashimi with Sea Scallops, Tuna, and Salmon Recipe holds a special place in my heart because it reminds me how simple ingredients can come together to create something truly memorable. I hope you’ll give it a try soon; it’s a fantastic way to impress guests or indulge yourself with a fresh, bright seafood experience at home. Once you taste that first bite, you’ll understand why I keep coming back to it!
Print
Sicilian Sashimi with Sea Scallops, Tuna, and Salmon Recipe
- 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
Description
A fresh and vibrant Sicilian Sashimi recipe featuring sushi-grade scallops, ahi tuna, and salmon, delicately dressed with capers, red onion, lemon zest, and olive oil. This dish highlights the clean, natural flavors of premium seafood enhanced by bright citrus and savory accents, perfect for a light, elegant appetizer or main course.
Ingredients
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
Dressing & Garnish
- 1/2 small red onion, finely chopped
- 2 tablespoons capers
- 1/4 cup extra-virgin olive oil, plus more to taste
- Zest of half a lemon, plus a squeeze of lemon juice, and more to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Seafood: Ensure all seafood is sushi-grade and very fresh. Remove the side muscle from the scallops and pat all seafood dry with paper towels to eliminate excess moisture for optimal texture and flavor.
- Slice the Fish: Using a sharp knife, slice the ahi tuna and salmon into thin, even sashimi-style slices, about 1/4 inch thick. Set aside.
- Mix the Dressing: In a small bowl, combine finely chopped red onion, capers, extra-virgin olive oil, lemon zest, and lemon juice. Mix well to blend the flavors. Add freshly cracked black pepper to taste.
- Assemble the Sashimi: Arrange the scallops and slices of tuna and salmon beautifully on a chilled serving plate. Drizzle the dressing evenly over the seafood.
- Final Touches: Adjust seasoning with additional olive oil, lemon juice, or black pepper if desired. Serve immediately to enjoy the delicate, fresh flavors at their peak.
Notes
- Use only the freshest, sushi-grade seafood for safety and best taste.
- Drying the scallops and fish properly ensures a better texture and adherence of the dressing.
- This dish is best served immediately and not stored for long periods as raw seafood is sensitive to prolonged exposure.
- Feel free to garnish with microgreens or edible flowers for an elegant presentation.
Keywords: Sicilian sashimi, scallop sashimi, ahi tuna sashimi, salmon sashimi, raw seafood salad, Sicilian seafood recipe
