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
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
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