Sicilian sashimi is a simple, elegant Italian-style starter featuring thin, tender slices of sushi-grade ahi tuna, salmon, and sea scallops, finished with high-quality extra-virgin olive oil and bright lemon. This version draws inspiration from seafood counters like Found Oyster in Los Angeles and Swan Oyster Depot in San Francisco, bringing restaurant finesse to your home kitchen.
For more ways to enjoy raw or lightly dressed fish, try Yellowtail Sashimi with Yuzu Ponzu or Tuna Crudo with Citrus Caper Vinaigrette, or if you want a different seafood appetizer, the Easy 15-Minute Smoked Trout Dip is a great choice.
Table of Contents
- What is Sicilian sashimi?
- What ingredients do you need for this Sicilian Sashimi recipe?
- How to Make Sicilian Sashimi
- Tips, Tricks and Substitutions
- Check out more sashimi and fish recipes!
- Sicilian Sashimi Recipe
What is Sicilian sashimi?
Sicilian sashimi blends elements of Japanese sashimi and Italian crudo. It consists of thin slices of raw, sushi-grade seafood served simply with toppings like finely chopped red onion, capers, a drizzle of extra-virgin olive oil, lemon zest and juice, and freshly cracked black pepper. Where traditional Japanese sashimi often uses soy-based dips such as soy sauce or ponzu, the Sicilian approach emphasizes olive oil and citrus to highlight the fish’s natural flavors.
Both sashimi and crudo celebrate freshness and quality. The seasonings are intentionally minimal so the texture and taste of the seafood remain the focus.
What ingredients do you need for this Sicilian Sashimi recipe?
Sushi-grade seafood: Purchase fish labeled “sushi-grade” or ask your fishmonger for seafood safe to eat raw. For this recipe, a mix of sea scallops, ahi tuna, and salmon (or Arctic char) creates contrasting textures: buttery, slightly sweet scallops; rich, fatty salmon; and lean, clean-tasting ahi tuna.
Red onion: Finely chop half a small red onion for a crisp, slightly sweet bite that contrasts with the soft fish.
Capers: Briny capers add bursts of salty, acidic flavor that elevate the seafood.
Extra-virgin olive oil: Use a good-quality olive oil with a balanced fruity character and a hint of pepper to round out the dish.
Fresh lemon: You’ll need the zest of half a lemon plus a squeeze of fresh lemon juice before serving. The zest delivers aromatic citrus oils while the juice brightens and cuts through the fish’s richness. Limes can be used as an alternative if you prefer.
Freshly cracked black pepper: A final grind of pepper gives gentle heat and a pleasing finish.
How to Make Sicilian Sashimi
Prepare the fish: For cleaner, firmer slices, chill the fish briefly in the freezer for 15 to 30 minutes. Use a very sharp chef’s knife and slice the scallops, ahi tuna, and salmon about 1/4 inch thick. Cutting against the grain produces the best texture.
Arrange and dress: Neatly layer the slices on a serving platter — place ahi tuna, then salmon, then the scallops — or arrange them artistically in groups. Evenly scatter the finely chopped red onion and capers over the fish. Drizzle with extra-virgin olive oil, sprinkle lemon zest, and finish with freshly cracked black pepper. Squeeze a little lemon juice over the sashimi just before serving to preserve the bright citrus flavor.
Tips, Tricks and Substitutions
Sushi includes seasoned rice and can be rolled or formed with other ingredients; sashimi is simply thinly sliced raw fish or seafood served without rice, often accompanied by a simple seasoning or sauce.
Nigiri is a small mound of vinegared rice topped with a slice of fish, while sashimi is sliced raw fish served on its own.
Sashimi most commonly refers to raw fish, but some preparations may use seared or lightly cooked slices for texture variation.
Use a sharp knife and slice against the grain with smooth strokes. Keep the fish cold to maintain firmness; a short freeze helps achieve cleaner cuts.
Common sashimi choices include salmon, tuna (maguro), and yellowtail, along with toro, halibut, scallops, squid, octopus, sea bass and mackerel. Each offers distinct textures and flavors.
Check out more sashimi and fish recipes!
Fish & Seafood
Tuna Crudo with Citrus Caper Vinaigrette
Fish & Seafood
15 Minute Yellowtail (Hamachi) Sashimi with Yuzu Ponzu Sauce
Dinner
Seared Ahi Tuna with Toasted Sesame Dressing
Fish & Seafood
Spicy Salmon Crispy Rice
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Sicilian Sashimi
Lindsey Baruch
10 mins
0 mins
10 mins
4
Equipment
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Chef’s knife
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 a lemon, plus a squeeze of lemon juice, to taste
- Freshly cracked black pepper
Instructions
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Chill the fish briefly in the freezer for 15–30 minutes to firm it for cleaner cuts. Using a very sharp knife, slice the scallops, ahi tuna, and salmon into thin pieces about 1/4 inch thick.
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Arrange the slices on a platter in separate groups or layered sections: tuna, then salmon, then scallops. Sprinkle the finely chopped red onion and capers evenly over the fish. Drizzle with extra-virgin olive oil, add lemon zest, and grind fresh black pepper over the plate. Just before serving, squeeze lemon juice over the sashimi to brighten the flavors.
Nutrition
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