Tuna with fruit and acid

One of the more intriguing elements of the history of Jews in Sicily is the fact that they were mostly fishermen, living almost exclusively on the coasts. Indeed most Synagogues are and were in coastal towns. Siracusa, Trapani, Palermo, Marsala, Cefalù, Agrigento all had fishing fleets that were more Jewish than Christian, at least until 1492.

The technique can be demystified in seconds if you consider this, as ‘Sicilan cevichè’. You can also ‘cook’ the fish and fruit as little as you like, making this resemble almost pokè. The more acid you use, the faster you’ll denature the proteins, the less the final dish will go well with wine.

But cut up everything, cover and then apply the lemon juice, salt and olive oil only after your friends are around the table, and you’ll just found your next dinner party smash hit. (All prep done in advance, brightness of flavour and the novelty of the new)

  • Tuna or swordfish, cut into cubes the size of casino dice.
  • A fruit. We use pomegranate kernels or orange segments, cut into thirds and removed of all pith.
  • Salt
  • Best olive oil
  • Lemon juice.

Dice the fish and put into mixing bowl, cover until ready. Add the fruit, salt and lemon juice, stir and let sit for few minutes. Drain off extra juice, liberally toss with your best olive oil and plate nicely.

Wine harmony is not really an option with this dish but an ansonica from Sicily would be ideal.