Description
Sicilian Sashimi is a vibrant fusion dish combining the elegance of Japanese sashimi with the bold, sun-soaked flavors of Sicily. Featuring thinly sliced sashimi-grade tuna or white fish dressed with fresh lemon juice, fruity olive oil, capers, shallots, fresh herbs, and optional chili, this light and refreshing appetizer is perfect for warm-weather entertaining or as a sophisticated starter.
Ingredients
Scale
Fish and Marinade
- 8 ounces sashimi-grade tuna or white fish (such as sea bass or snapper), thinly sliced
- Juice and zest of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon capers (drained and rinsed)
Herbs and Seasoning
- 1 small shallot (finely sliced)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- Sea salt to taste
- Freshly ground black pepper
- Optional: thin slices of chili or a pinch of red pepper flakes for heat
Instructions
- Arrange the Fish: Place the thinly sliced sashimi-grade fish in a single layer on a chilled serving platter, ensuring the slices do not overlap to maintain texture and presentation.
- Add Citrus and Oil: Drizzle the fresh lemon juice and extra virgin olive oil evenly over the fish slices; this will gently marinate and infuse flavor.
- Season and Garnish: Sprinkle the lemon zest, capers, finely sliced shallot, chopped parsley, and mint over the fish. Season with sea salt and freshly ground black pepper to taste. Add chili slices or red pepper flakes if you desire some heat.
- Marinate: Cover the platter and refrigerate for 10 to 15 minutes to let the flavors meld without cooking the fish.
- Serve: Serve the Sicilian Sashimi chilled as an elegant appetizer, either alone or accompanied by crostini or grilled bread.
Notes
- Use only sashimi-grade fish for safety and optimal flavor.
- Substitute blood orange juice for lemon juice for a sweeter, more aromatic Sicilian twist.
- For extra depth, drizzle aged balsamic vinegar over the dish before serving.
