Sicilian Sashimi
The fun thing about this recipe is that zero cooking is involved! It’s all about knife skills and layering, but it’s sure to razzle dazzle your guests or just your own tastebuds.
Ingredients
Ingredient quantities shown in U.S. units.
Sicilian Sashimi
- ¼ lb120 gAhi Tuna filet, fresh
- ¼ lb120 gSalmon filet, fresh
- 4-64-6Scallops, fresh
- ¼¼Red onion, small diced
- 1 Tbsp7 gCapers
- 2 Tbsp25 gOlive oil
- pinchpinchFleur de Sel or flaky salt
- ½½Lemon, zested and juiced
Method
Sicilian Sashimi
- Take the fish filets and scallops and place them in the freezer for half an hour. After the time is up, take them out and slice them with a sharp knife as thin as possible. See photos for reference.
- Place the slices of fish in rows or sections on a shallow wide platter—the more surface area the better.
- Zest the lemon over the top of the fish, then sprinkle over the capers and flaky salt.
- Cut the onion into a small dice and scatter evenly over the fish.
- Squeeze half of the lemon juice over the fish.
- Last, drizzle the olive oil over the whole dish.
- Serve immediately, with chopsticks!