Sicilian sashimi is a simple Italian-style appetizer featuring delicate slices of sushi-grade ahi tuna, salmon, and sea scallops, finished with extra‑virgin olive oil and fresh lemon. This preparation is inspired by seafood counters like Found Oyster in Los Angeles and Swan Oyster Depot in San Francisco and brings a bright, elegant starter to any table.
For more ways to enjoy raw fish, try Yellowtail Sashimi with Yuzu Ponzu or Tuna Crudo with Citrus Caper Vinaigrette. If you prefer a cooked fish appetizer, our Easy 15 Minute Smoked Trout Dip is a flavorful alternative.
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 Japanese sashimi technique with Italian crudo flavors. Thinly sliced sushi‑grade seafood is dressed simply with finely chopped red onion, briny capers, lemon zest and juice, extra‑virgin olive oil, and freshly cracked black pepper. Unlike many Japanese preparations that rely on soy or ponzu, this version uses olive oil and citrus to highlight the fish’s natural taste.
Both sashimi and crudo emphasize freshness: the seasoning is intentionally minimal so the quality and texture of the seafood take center stage.
What ingredients do you need for this Sicilian Sashimi recipe?
Sushi‑grade seafood: Purchase fish labeled “sushi‑grade” or ask your fishmonger for fish that’s safe to eat raw. For this recipe use sea scallops, ahi tuna, and salmon (or substitute Arctic char). The mix gives a pleasing contrast of textures: buttery, sweet scallops; rich, fatty salmon; and lean, clean tuna.
Red onion: Finely chopped to add a sharp, slightly sweet crunch that contrasts with the soft seafood.
Capers: Their briny, salty bite complements the fresh fish and brightens the overall flavor.
Extra‑virgin olive oil: Use a high‑quality oil with mild fruity notes and a gentle peppery finish to enrich the seafood without overpowering it.
Fresh lemon: Use both zest and a squeeze of juice. Zest brings aromatic citrus oil while the juice adds tang that cuts through the richness. Lime can be used as an alternative.
Freshly cracked black pepper: Adds a subtle peppery warmth as a finishing touch.
How to Make Sicilian Sashimi
Slice & Layer: For cleaner cuts, chill the fish in the freezer for 15–30 minutes. Using a very sharp knife, slice the scallops, ahi tuna, and salmon into 1/4‑inch thick pieces. Arrange the slices on a serving platter in groups or overlapping rows—tuna, salmon, then scallops—for an attractive presentation.
Add Toppings: Evenly scatter the finely chopped red onion and capers over the fish. Drizzle with extra‑virgin olive oil, sprinkle lemon zest, and crack fresh black pepper across the platter. Just before serving, squeeze fresh lemon juice over the sashimi to brighten the flavors.
Tips, Tricks and Substitutions
Sushi includes seasoned rice and often nori, while sashimi is simply thinly sliced raw fish or seafood served without rice and paired with a light sauce or seasoning.
Nigiri is a slice of raw fish placed over a small mound of vinegared rice. Sashimi is sliced raw fish or seafood served alone, without rice.
Sashimi is typically raw, but some preparations use seared or partially cooked proteins. Fish intended to be served raw should be handled and sourced properly for safety.
Use a very sharp knife and slice against the grain at a slight angle to create thin, even pieces about 1/4‑inch thick. Keeping the fish cold helps produce cleaner cuts—briefly chilling in the freezer makes slicing easier.
Salmon, maguro (tuna), and yellowtail are common choices. Other favorites include toro, halibut, squid, octopus, sea bass, scallops, and mackerel, each offering unique 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
Print Recipe
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 1/2 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 for firmer, cleaner slices. Using a very sharp knife, thinly slice scallops, ahi tuna, and salmon into about 1/4‑inch pieces. Arrange the slices on a platter in groups or overlapping rows.
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Scatter the finely chopped red onion and capers over the fish. Drizzle with extra‑virgin olive oil, sprinkle lemon zest, and season with cracked black pepper. Just before serving, finish with a squeeze of fresh lemon juice to brighten the dish.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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