Description
Sicilian Sashimi is a refreshing and elegant Italian appetizer featuring thinly sliced sushi-grade tuna or swordfish, dressed with a vibrant blend of extra virgin olive oil, lemon, capers, and fresh herbs. This no-cook, Mediterranean-inspired dish highlights the fresh, clean flavors of raw fish, perfect for a light and sophisticated starter.
Ingredients
Scale
Fish
- 12 ounces sushi-grade tuna or swordfish, very fresh and chilled, thinly sliced
Dressing and Garnishes
- 3 tablespoons extra virgin olive oil, high quality
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon capers, rinsed and finely chopped
- 1 tablespoon finely chopped red onion or shallot
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil or mint
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Optional garnish: orange zest or microgreens
Instructions
- Slice the Fish: Using a very sharp knife, slice the chilled fish against the grain into thin, sashimi-style slices. Arrange the slices neatly on a chilled serving plate to keep them fresh.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and lemon zest until well combined to create a bright and flavorful dressing.
- Dress the Fish: Spoon the dressing lightly over the arranged fish slices to evenly coat them with the tangy olive oil mixture.
- Add Toppings: Sprinkle the finely chopped capers, red onion or shallot, fresh parsley, and basil or mint evenly over the dressed fish for added texture and herbal freshness.
- Season and Garnish: Season gently with flaky sea salt and freshly ground black pepper to taste. Finish with an optional garnish of orange zest or microgreens for extra visual appeal and flavor complexity.
- Serve Immediately: Serve the Sicilian Sashimi immediately while cold and fresh to enjoy its delicate flavors at their peak.
Notes
- Always use sashimi-grade fish from a trusted source to ensure safety and quality.
- Keep the fish cold until just before serving to maintain freshness.
- For variation, drizzle with blood orange juice or a few drops of aged balsamic vinegar.
- Use a very sharp knife to achieve thin, clean slices for the best texture and presentation.
