Sicilian Sashimi with Tuna, Salmon, and Sea Scallops Recipe
This Sicilian Sashimi recipe features a vibrant and refreshing assortment of sushi-grade seafood, including sea scallops, ahi tuna, and salmon. Combined with finely chopped red onion, capers, lemon zest and juice, and extra-virgin olive oil, this dish offers a delicate balance of bright, fresh flavors and a melt-in-your-mouth texture reminiscent of traditional Sicilian coastal cuisine. Perfect as an elegant appetizer or light main, this no-cook recipe highlights the quality and freshness of the seafood with minimal seasoning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Sicilian
- Diet: Low Fat
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 to taste
Instructions
- Prepare the Seafood: Gently pat the sea scallops dry and remove their side muscles. Slice the sea scallops, sushi-grade ahi tuna, and salmon (or Arctic char) into thin, sashimi-style pieces using a sharp knife to ensure clean cuts.
- Chop the Aromatics: Finely chop half a small red onion and gather the capers. Mix these with the seafood slices to enhance the flavor profile.
- Combine Ingredients: In a serving bowl or platter, delicately combine the sliced seafood with finely chopped onion and capers, ensuring even distribution.
- Dress the Sashimi: Drizzle the extra-virgin olive oil over the seafood mix. Add the lemon zest and a generous squeeze of lemon juice for brightness. Season with freshly cracked black pepper to taste.
- Adjust and Serve: Toss gently to coat all ingredients evenly without bruising the fish. Taste and adjust the seasoning with more olive oil, lemon juice, or pepper if desired. Serve immediately to enjoy at peak freshness.
Notes
- Use only high-quality sushi-grade seafood to ensure safety when consuming raw fish and scallops.
- Keep the seafood cold until just before serving for optimal freshness.
- Adjust lemon juice and olive oil quantities to balance acidity and richness according to your preference.
- This dish is best enjoyed fresh and should be consumed the same day it is prepared.
- Side muscles on scallops should always be removed as they are tough and unpleasant to eat.
Keywords: Sicilian sashimi, raw seafood, scallops sashimi, ahi tuna sashimi, salmon sashimi, no-cook seafood recipe, Italian seafood appetizer