Sicilian Sashimi with Tuna, Salmon, and Capers Recipe

If you’re craving something fresh, vibrant, and brimming with Mediterranean charm, this Sicilian Sashimi with Tuna, Salmon, and Capers Recipe is just the ticket. The combination of sushi-grade tuna and salmon balanced with the tangy punch of capers and a drizzle of luscious olive oil creates a dish that feels both luxurious and effortless. It’s one of those recipes I turn to when I want to impress without spending hours in the kitchen.

What makes this Sicilian Sashimi with Tuna, Salmon, and Capers Recipe really stand out is how beautifully simple it is and how each ingredient sings when combined. Whether you’re planning a light lunch, a stylish starter for dinner, or just craving something healthy yet indulgent, this is definitely worth giving a try. Plus, it comes together quickly, making it perfect for last-minute guests or treating yourself without the fuss.

Ingredients You’ll Need

Every ingredient here plays a special role — from the mellow sweetness of scallops to the brininess of capers — creating a beautiful harmony that feels authentically Sicilian. When you shop, make sure to get sushi-grade fish for the best texture and safety.

• Sushi-grade ahi tuna: Freshness is key for sashimi, so look for tuna labeled sushi or sashimi-grade at your fishmonger.
• Sushi-grade salmon (or Arctic char): Salmon brings a buttery texture that balances tuna perfectly; Arctic char is a great substitute if you want a milder flavor.
• Large sushi-grade sea scallops: Make sure they’re dry-packed (no preservatives) and remove the side muscle for tenderness.
• Red onion (finely chopped): Adds a crisp bite and a touch of sweetness; soak in cold water briefly if you want to tone down the sharpness.
• Capers: These little bursts of briny goodness punch up the dish and add that signature Sicilian flair.
• Extra-virgin olive oil: Use a fruity, high-quality oil–it really lifts all the flavors.
• Lemon zest and juice: Fresh lemon brightens the whole dish with just the right amount of acidity.
• Freshly cracked black pepper: Adds mild heat and a subtle complexity without overpowering the fish.

Variations

One of the reasons I love this Sicilian Sashimi with Tuna, Salmon, and Capers Recipe is how easy it is to tweak. Feel free to experiment with ingredients and flavors to fit your mood or what you have on hand.

• Add fresh herbs like basil or mint: I once tossed in some fresh basil, and it added a lovely herbal brightness that complemented the lemon beautifully.
• Swap capers for green olives: If capers aren’t your thing, try chopped green olives for a milder briny note.
• Use different fish: Sometimes I substitute swordfish or even trout for a twist on the classic flavors.
• Add chili flakes or finely sliced fresh chili: For a gentle kick that wakes up the palate.
• Go dairy-free or paleo: This recipe naturally fits those diets with its wholesome, fresh ingredients.

How to Make Sicilian Sashimi with Tuna, Salmon, and Capers Recipe

Step 1: Prep Your Seafood with Care

Start by patting dry the scallops and removing the side muscle—that thin strip on the side that can be a bit tough. Then slice your tuna and salmon into thin, even slices—aim for about 1/4 inch thick. Consistency in thickness helps everything look elegant and ensures a uniformly pleasurable bite.

Step 2: Finely Chop and Soak the Onion

Chop your red onion as finely as you can—it’ll mingle with the fish and you don’t want big onion chunks stealing the show. If you find raw onion a bit strong, soak it in ice-cold water for 10 minutes, then drain well before adding it to the sashimi.

Step 3: Mix Ingredients Gently

In a shallow bowl or serving dish, arrange the slices of fish and scallops. Sprinkle the finely chopped red onion and capers evenly over the top. Drizzle generously with extra-virgin olive oil then add lemon zest and a squeeze of fresh lemon juice. Finish with a crack or two of fresh black pepper. I like to toss everything lightly so every bite gets a little bit of each element.

Step 4: Let It Rest Briefly

Although sashimi is often served immediately, I find letting it sit for about 5-10 minutes at room temperature allows the flavors to marry beautifully. Don’t let it sit too long though, as the fish is best enjoyed fresh.

How to Serve Sicilian Sashimi with Tuna, Salmon, and Capers Recipe

Garnishes

I love finishing this dish with a few sprigs of fresh parsley or basil because it adds a burst of freshness and color. Sometimes I add a few thin lemon slices or a sprinkle of finely chopped chives for extra charm. The idea is to keep it simple but striking.

Side Dishes

This Sicilian Sashimi with Tuna, Salmon, and Capers Recipe pairs perfectly with a crisp green salad dressed simply with lemon and olive oil. I also enjoy it alongside some crusty bread or light, herbed couscous to soak up the olive oil and lemon goodness.

Creative Ways to Present

For a special occasion, I’ve served this sashimi on a bed of crushed ice scattered with edible flowers and thin slices of cucumber. It not only looks incredibly elegant but keeps the fish chilled beautifully. Another idea is to arrange the fish in a circular pattern on a flat platter, layering colors and textures for a feast for the eyes.

Make Ahead and Storage

Storing Leftovers

I usually recommend enjoying this Sicilian Sashimi with Tuna, Salmon, and Capers Recipe fresh, but if you have leftovers, store them in an airtight container in the fridge and eat within 24 hours. The fish won’t stay as tender or fresh-tasting after that, so it’s best to keep portions small.

Freezing

Because this is a raw fish dish, I don’t recommend freezing the prepared sashimi—it will affect texture and flavor. However, you can freeze sushi-grade fish before preparing the dish, which actually helps to kill parasites and keep it safe.

Reheating

Sashimi isn’t meant to be reheated, so avoid warming leftovers. Instead, treat it like a fresh delicacy best enjoyed cold. If you want a warm version, I’d suggest gently searing the fish briefly—though that’s a different recipe altogether.

FAQs

Final Thoughts

I can honestly say this Sicilian Sashimi with Tuna, Salmon, and Capers Recipe holds a special place in my cooking rotation—I love how it feels like a little Mediterranean escape on a plate. It’s fresh, forgiving, and absolutely delicious, whether you’re cooking for yourself or trying to wow friends. Give it a try—you might find it becoming your go-to when you want something light, flavorful, and beautifully simple.

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