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.
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