Sicilian Sashimi

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Sicilian sashimi is an easy Italian appetizer made of tender slices of ahi tuna, salmon, and scallops finished with extra-virgin olive oil and lemon. This appetizer is inspired by Found Oyster in Los Angeles and Swan Oyster Depot in San Francisco.

Try our Yellowtail Sashimi with Yuzu Ponzu and Tuna Crudo with Citrus Caper Vinaigrette for more delicious ways to enjoy sushi-grade fish!

plated Sicilian sashimi

What is Sicilian sashimi?

Sicilian sashimi is a cross between Japanese sashimi and Italian crudo. It is raw, thin strips of sushi-grade seafood, topped with red onions, capers, lemon, olive oil, and freshly cracked black pepper. The difference in Japanese sashimi is that it is usually topped off with soy sauce, or ponzu (or any other dipping sauce!), and not olive oil.

Both sashimi and crudo highlight the freshness and quality of the raw ingredients. The dressing or dipping sauce is always simple to amplify the quality of the fish.

What ingredients do you need for this Sicilian Sashimi recipe?

Sushi-grade seafood: Use high-quality fish that is deginated as “sushi-grade.” This means it is safe to eat raw. Go to your local fish market, and you can ask what is sushi-grade.

For this recipe, we use a variety of fish including sea scallops, ahi tuna, and salmon (or you can use Arctic char). The combination of these fish provides a range of textures and flavors. Scallops are buttery with a slightly sweet flavor, while salmon has a higher fat content and adds a rich, fatty element. Ahi tuna is leaner and offers a clean, mild taste, balancing the dish perfectly!

Red onion: We finely chop the onions for a sharp, slightly sweet taste. Evenly distribute it for a nice crunch. It’s a great contrast from the softness of the fish.

Capers: This garnish adds a salty element to the sashimi. The briny capers introduce a burst of flavor that complements the freshness of the seafood.

Extra-virgin olive oil: For the best results, use a high-quality olive oil. It adds mild fruity notes that enhance the natural flavors of the seafood. A good olive oil will have a smooth finish and slightly peppery aftertaste, adding depth to the dish.

Fresh lemon: We use lemon zest and lemon juice in this sashimi. The zest provides a bright, aromatic citrus flavor. The juice adds a tangy freshness that cuts through the richness of the seafood. Zest the lemon before juicing to make the process easier, and add lemon juice just before serving. For a slight switch up, you can use lime zest and lime juice instead.

Freshly cracked black pepper: Add this to your sashimi for a subtle peppery heat!

sushi-grade fish on a cutting board

How to Make Sicilian Sashimi

Slice & Layer Sashimi: Thinly slice your scallops, ahi tuna, and salmon 1/4-inch thick. Layer your sashimi on the platter in thin layers: add your ahi tuna, then next to it the salmon, and then the scallops.

Add Toppings: Scatter over red onions and capers, finishing with olive oil, lemon zest, and cracked black pepper. Before ready to serve, finish with a squeeze of fresh lemon juice.

a plate of Sicilian Sashimi

Tips, Tricks and Substitutions

What is the difference between sushi and sashimi?

While both dishes contain raw seafood, sushi includes seasoned rice, often rolled in seaweed (nori). Sashimi features raw fish with a sauce or dip, without rice.

What is nigiri vs sashimi?

Nigiri sushi is a type of sushi made with a slice of raw fish atop a small mound of vinegared rice. In contrast, sashimi is thinly sliced raw fish or seafood served without rice.

Is sashimi completely raw?

Sashimi can be thinly sliced meat including pork, beef, or chicken, as well as seafood. So while it is usually prepared raw, sometimes the fish or meat is partially cooked or seared, too.

How do I slice fish for sashimi?

To slice fish for sashimi, use a very sharp knife and cut against the grain of the fish. Hold the knife at a slight angle and slice thinly, about 1/4-inch thick, while keeping the fish as cold as possible to maintain its firmness. We typically will freeze our fish ahead of time (at least 15 to 30 minutes), and this allows you to slice the fish is sharper, cleaner cuts!

What are popular types of sashimi?

Popular types of sashimi include salmon, maguro (tuna), and yellowtail. Other favorites are toro, halibut, squid, octopus, sea bass, scallops, and mackerel, each offering unique tastes and varying textures!

close up view of Sicilian sashimi topped with capers, olive oil, and red onions

Check out more sashimi and fish recipes!

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plated Sicilian sashimi
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Sicilian Sashimi

Sicilian Sashimi is an easy Italian appetizer made of tender slices of ahi tuna, salmon, and scallops finished with extra-virgin olive oil and lemon. This appetizer inspired by Found Oyster in L.A. and Swan Oyster Depot in San Francisco brings the elegance of a sushi restaurant to your home. Try our Yellowtail Sashimi with Yuzu Ponzu and Tuna Crudo with Citrus Caper Vinaigrette for more delicious ways to enjoy sushi-grade fish.
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 4

Equipment

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 lemon, plus a squeeze of lemon juice, plus more to taste
  • Freshly cracked black pepper

Instructions 

  • Ahead of time, we like to freeze our fish for 15 to 30 minutes, this allows for sharper, cleaner cuts. Thinly slice your scallops, ahi tuna, and salmon 1/4-inch thick. Layer your sashimi on the platter in thin layers: add your ahi tuna, then next to it the salmon, and then the scallops.
  • Scatter over red onions and capers, finishing with olive oil, lemon zest, and cracked black pepper. Before ready to serve, finish with a squeeze of fresh lemon juice.

Nutrition

Calories: 120kcal, Carbohydrates: 0.2g, Protein: 0.1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 111mg, Potassium: 2mg, Fiber: 0.1g, Sugar: 0.02g, Vitamin A: 6IU, Vitamin C: 0.2mg, Calcium: 2mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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