Sicilian-Style Sashimi
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The Story Behind This Sicilian Sashimi
For my birthday this year, we went to Mar Bella in Cherry Creek, and one dish immediately stuck with me: their dry-aged sashimi. Mar Bella comes from chef Johnny Curiel and his wife, Kasie, whose restaurant group includes Michelin-starred Alma Fonda Fina and Mezcaleria Alma.
That sashimi was so good that I couldn't stop thinking about it after we left. So naturally, I wanted to see if I could recreate my own version at home. Then I found a one-pound sashimi platter at Costco for less than what we paid for the restaurant dish, and I figured it was worth a shot.
Was my version as good as the restaurant's? I'll be honest—not quite. I'm not trying to claim I recreated a chef-driven restaurant dish using Costco fish perfectly in my kitchen. But was it absolutely delicious? Yes. And would I put this on a platter for a dinner party and feel pretty good about it? Absolutely.
So, What Exactly Is Sicilian Sashimi?
This isn't meant to be a traditional Sicilian recipe. It's my take on the idea of serving high-quality raw fish with bold Mediterranean-inspired flavors.
Think sashimi meets Sicily: fresh raw fish paired with fruity olive oil, briny capers, bright grilled lemon, creamy avocado, red onion, and fresh chives.
And the best part? It looks far more complicated than it actually is.
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What You Need
Sashimi-Grade Fish
I used the sliced sashimi platter from Costco, which included Atlantic salmon, ahi tuna, and yellowtail (hamachi). For the price, I was honestly impressed with both the quality and the amount of fish you get.
You can absolutely use one type of fish if you prefer, or purchase a larger piece of sashimi-grade fish and slice it yourself.
Good Olive Oil
Because the olive oil is used both to fry the capers and drizzled over the fish, this is one ingredient where quality really matters. Use an olive oil you actually enjoy the flavor of.
Capers
Don't skip the fried capers! They become salty, crispy little bites that add texture to the otherwise soft sashimi.
Fresh Toppings
A little finely diced red onion, fresh chives, and avocado add texture, freshness, and creaminess. If you like a little heat like I do, thinly sliced serranos are also a great addition.
How to Make Sicilian Sashimi
The biggest trick to this recipe is keeping everything cold.
Because you're working with raw fish, I like to prep the components ahead of time and make sure the grilled lemons and caper-infused oil have cooled completely before assembling the dish.
Start with the Lemons
Grill the lemon halves cut-side down over medium-high heat for about 3–5 minutes, just until they're charred around the edges.
Then move them straight to the refrigerator to cool.
The goal here isn't to serve hot lemons over cold sashimi. The grilling simply adds another layer of flavor, so let those lemons get completely cold before plating.
Make the Crispy Capers
Drain your capers and pat them very dry. If you have the time, let them sit out for 15–20 minutes so even more moisture evaporates.
Heat the olive oil in a small skillet over medium heat, then carefully add the capers. Fry them for about 2 minutes, until they start to crisp.
Remove the capers from the oil and let them drain on a paper towel.
Now comes the important part: let the oil cool completely.
I actually like to pop mine in the refrigerator for a few minutes. You don't want warm infused oil hitting your cold, delicate sashimi. The entire dish should stay chilled from assembly through serving.
Prep Everything Else
While the lemons and oil cool, dice your red onion and avocado and finely chop the chives. Slice your serranos if you're using them.
Then get your serving plate nice and cold. You can even place it in the refrigerator for a few minutes before assembling.
Assemble
Arrange the cold sashimi on your chilled plate, then drizzle it with the completely cooled caper-infused olive oil.
Top with the crispy capers, red onion, avocado, and chives.
Serve the grilled lemons and sliced serranos alongside the fish so everyone can add as much lemon and heat as they like.
I recommend serving it immediately after assembling, although you can keep the covered platter refrigerated for about 1–2 hours before serving.
The result is a cold, fresh, colorful platter that feels fancy enough for a dinner party but is surprisingly easy to pull together.
Give It a Try!
If you make this Sicilian Sashimi, I'd love to hear what you think!
Leave a comment below and let me know how it turned out. Did you use the Costco sashimi platter like I did, or did you slice your own fish?
And if you make it for a party or dinner, be sure to tag @TurnedAroundTable on social media so I can see your version. I love seeing the recipes from our table make their way to yours!
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Sicilian-Style Sashimi
Ingredients
Grill the Lemons
- Preheat your grill to medium-high heat.
- Place the lemon halves cut-side down directly on the grill.
- Grill for 3–5 minutes or until the cut sides are lightly charred.
- Remove from the grill and place in the refrigerator to cool completely.
Make the Crispy Capers & Infused Olive Oil
- Drain the capers and pat them thoroughly dry with paper towels. If possible let them sit uncovered for 15–20 minutes to dry further.
- Heat the olive oil in a small skillet over medium heat.
- Once the oil is hot carefully add the capers. Fry for approximately 2 minutes, or until the capers begin to crisp and open slightly.
- Remove the skillet from the heat. Transfer the capers to a paper towel-lined plate to drain.
- Allow the infused olive oil to cool completely before using. For a quicker cool-down place it in the refrigerator for a few minutes.
Prep the Toppings
- While the lemons and oil cool finely dice the red onion and chives. Dice the avocado and thinly slice the serrano peppers, if using.
Assemble the Sashimi
- Arrange the chilled sashimi-grade fish on a cold serving plate or platter.
- Drizzle the cooled caper-infused olive oil over the fish.
- Top with the crispy capers diced red onion, avocado, and fresh chives.
- Serve with the grilled lemon halves and sliced serranos on the side.
- Serve immediately or cover and refrigerate for up to 1–2 hours before serving.
Instructions
Grill the Lemons
- Preheat your grill to medium-high heat.
- Place the lemon halves cut-side down directly on the grill.
- Grill for 3–5 minutes, or until the cut sides are lightly charred.
- Remove from the grill and place in the refrigerator to cool completely.
Make the Crispy Capers & Infused Olive Oil
- Drain the capers and pat them thoroughly dry with paper towels. If possible, let them sit uncovered for 15–20 minutes to dry further.
- Heat the olive oil in a small skillet over medium heat.
- Once the oil is hot, carefully add the capers. Fry for approximately 2 minutes, or until the capers begin to crisp and open slightly.
- Remove the skillet from the heat. Transfer the capers to a paper towel-lined plate to drain.
- Allow the infused olive oil to cool completely before using. For a quicker cool-down, place it in the refrigerator for a few minutes.
Prep the Toppings
- While the lemons and oil cool, finely dice the red onion and chives. Dice the avocado and thinly slice the serrano peppers, if using.
Assemble the Sashimi
- Arrange the chilled sashimi-grade fish on a cold serving plate or platter.
- Drizzle the cooled caper-infused olive oil over the fish.
- Top with the crispy capers, diced red onion, avocado, and fresh chives.
- Serve with the grilled lemon halves and sliced serranos on the side.
- Serve immediately, or cover and refrigerate for up to 1–2 hours before serving.
Notes
- You can use pre-sliced sashimi-grade fish or slice your own.
- If the store-bought slices are thicker than you'd like, carefully slice each piece horizontally through the middle to create thinner pieces.
- Because this recipe uses raw fish, use sashimi-grade fish intended for raw consumption and keep it properly chilled from preparation through serving.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
