Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe

I’m so excited to share this Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe with you! It’s one of those dishes that feels like a little culinary escape to the Mediterranean coast — fresh, bright, and effortlessly elegant. The combination of sushi-grade tuna, salmon, and sea scallops just melts in your mouth, while the capers and lemon zest add that perfect pop of Sicilian flair.

This dish is fantastic for impressing friends at a summer dinner party or even for a special weeknight treat when you want something light but luxurious. I remember the first time I made this recipe; the bright colors and fresh flavors had me hooked immediately. You’ll love how simple ingredients come together with such stunning results in this Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe.

Ingredients You’ll Need

Each ingredient in this Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe plays a crucial role, bringing balance and authenticity. Shopping for sushi-grade fish is key—freshness will truly shine through in this raw preparation, and you want high-quality fish for the best texture and flavor.

• Sushi-grade sea scallops: Make sure they’re dry-packed without preservatives for the best texture and taste.
• Sushi-grade ahi tuna: Fresh ahi adds a meaty, rich flavor that’s essential for the sashimi experience.
• Sushi-grade salmon (or Arctic char): Choose fatty cuts with good marbling; Arctic char is a nice alternative if you want a slightly different flavor.
• Red onion, finely chopped: Adds a mild sharpness and crunch; be gentle to keep it from overpowering the seafood.
• Capers: These little bursts of briny goodness highlight the Sicilian inspiration.
• Extra-virgin olive oil: Use a high-quality, fruity oil to tie the dish together with richness and depth.
• Lemon zest and juice: Brings out brightness and freshness; don’t skip the zest—it’s where the magic is.
• Freshly cracked black pepper: Adds just enough bite without masking the delicate fish flavors.

Variations

I love to tweak this Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe depending on what’s in season or what’s fresh at my fishmonger. Don’t be afraid to make it your own—there’s room for creativity here!

• Variation: Sometimes I swap the salmon for sea bass or yellowtail for a slightly different texture and flavor profile—it keeps things exciting when you make this more than once.
• Spicy twist: Adding a touch of finely diced chili or a drizzle of chili-infused olive oil brings some heat, which is a fun contrast to the citrus and capers.
• Herbs: Fresh basil or mint can be a surprising but delightful addition, adding aromatic freshness.
• Vegetarian-friendly: For friends who don’t eat fish, serving with ripe avocado slices and marinated artichokes can mimic some of the richness and zing.

How to Make Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe

Step 1: Prep Your Ingredients with Care

First things first, make sure your sea scallops are dried well and the side muscle is removed—it’s a bit tougher and could ruin the delicate texture. Then, slice the tuna, salmon, and scallops into thin, bite-sized pieces. I like to keep my knife razor-sharp here to get clean cuts that make the presentation pop and keep the texture tender. You want slices that are thin but still substantial enough to savor.

Step 2: Combine Fresh Flavors

In a bowl, gently toss the chopped red onion and capers with the lemon zest, a squeeze of fresh lemon juice, and extra-virgin olive oil. Then carefully fold in your seafood slices, coating everything lightly without breaking them apart. The key here is balance: you want the citrus and oil to enhance, not overpower, the delicate seafood flavors.

Step 3: Season and Rest

Add freshly cracked black pepper to taste, then let the mixture sit for 5–10 minutes at cool room temperature. This resting period allows all the flavors to marry perfectly. I personally find this step turns a good sashimi into something memorable—give those ingredients a little time to mingle.

How to Serve Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe

Garnishes

I love finishing this dish with some extra lemon zest or tiny herb sprigs like microgreens or even fresh oregano. A light drizzle of more extra-virgin olive oil just before serving gives it that beautiful sheen and luxe mouthfeel.

Side Dishes

For a meal that feels balanced but doesn’t compete with your fresh sashimi, I like to serve this with a simple arugula salad dressed with lemon vinaigrette or lightly toasted crusty bread to scoop up the infused oils. A crisp, chilled white wine or sparkling water with a slice of lemon completes the experience perfectly.

Creative Ways to Present

When I’ve had guests, I’ve plated this dish on a chilled stone slab, arranging each type of seafood in separate sections with a small nest of microgreens on the side. Edible flowers and a few thin lemon wheels take the presentation to the next level, making it feel festive but effortless. It’s a real “wow” moment that’s easier than it looks!

Make Ahead and Storage

Storing Leftovers

This recipe is best enjoyed fresh, but if you find yourself with leftovers, store them tightly covered in the fridge and consume within 24 hours. I usually separate the fish from the marinated onion and capers to keep the textures from becoming soggy overnight.

Freezing

I don’t recommend freezing Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe because raw fish loses its texture and freshness when frozen and thawed, especially once combined with acidic ingredients like lemon.

Reheating

Reheating sashimi is a no-go—this dish is served cold to highlight the fresh, natural flavors. If you’re looking for a warm dish with these ingredients, try searing the scallops or tuna separately before serving, but keep in mind that’s a different experience from this classic Sicilian sashimi.

FAQs

Final Thoughts

This Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe truly captures the essence of fresh, simple, yet striking Mediterranean flavors. It’s a dish I come back to when I want something light but feel a little extra special. Trust me, once you try it, you’ll want this on your regular rotation for gatherings or cozy nights in. Give it a go—you’ll impress yourself and anyone lucky enough to share it with you!

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