Description
Sicilian Sashimi is a fresh and vibrant Italian appetizer featuring thinly sliced sushi-grade tuna or swordfish dressed with a zesty citrus vinaigrette. Enhanced with capers, parsley, and shallots, this raw fish dish bursts with Mediterranean flavors and is perfect for a light, elegant starter.
Ingredients
Scale
Main Ingredients
- 8 ounces very fresh sushi-grade tuna or swordfish, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange zest
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon capers, rinsed and chopped
- 1 small shallot, finely minced
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Arrange the fish: Place the thin slices of fresh sushi-grade tuna or swordfish evenly in a single layer on a chilled serving platter to keep the fish cool and fresh.
- Prepare the dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, orange zest, and a pinch of flaky sea salt and freshly ground black pepper until well combined.
- Dress the fish: Drizzle the citrus dressing evenly over the arranged slices of fish, ensuring each piece is lightly coated with the flavorful mixture.
- Add garnishes: Sprinkle the finely chopped fresh parsley, rinsed and chopped capers, and minced shallot evenly over the dressed fish to add texture and enhance the taste.
- Rest and serve: Allow the sashimi to rest for 5 minutes at room temperature so the flavors meld together. Serve immediately, ideally accompanied by crusty bread or crostini to complement the dish.
Notes
- Use only the freshest, sushi-grade fish for optimal safety and flavor.
- You can substitute the tuna or swordfish with thinly sliced scallops or other delicate white fish.
- Add a touch of chili oil for a spicy kick if desired.
