Description
Sicilian Sashimi is a refreshing Italian-inspired no-cook appetizer featuring thinly sliced sushi-grade tuna or yellowtail dressed with a vibrant citrus and herb dressing. Enhanced by hints of capers, fresh basil, and parsley, this dish offers a light and elegant start to any meal, perfect for warm-weather gatherings or sophisticated entertaining.
Ingredients
Scale
Fish
- 8 ounces fresh sushi-grade tuna or yellowtail, thinly sliced
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange zest
- 1 teaspoon capers, rinsed and chopped
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped flat-leaf parsley
- 1 small shallot, finely minced
- Pinch of sea salt
- Pinch of freshly ground black pepper
Garnish (optional)
- Shaved fennel or microgreens
Instructions
- Arrange Fish: Place the thin slices of sushi-grade fish in a single layer on a chilled serving plate to keep them fresh and flavorful.
- Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, orange zest, rinsed and chopped capers, finely chopped basil and parsley, minced shallot, sea salt, and freshly ground black pepper until well combined.
- Dress Fish: Spoon the dressing evenly over the arranged fish slices, ensuring each piece is lightly coated with the vibrant citrus and herb mixture.
- Marinate: Cover the plate and refrigerate for 5 to 10 minutes to allow the flavors to meld and the fish to gently marinate.
- Garnish and Serve: Just before serving, garnish with shaved fennel or microgreens if desired. Serve chilled as a delicate appetizer alongside crisp white wine or prosecco.
Notes
- Always select the freshest sushi-grade fish from a trusted seafood supplier to ensure safety and optimal flavor.
- This dish pairs beautifully with crisp white wines or prosecco, complementing its light and citrusy profile.
- For variation, you can substitute the tuna or yellowtail with thinly sliced scallops or branzino.
