800 gr of smoked fish carpaccio (tuna, kingfish, swordfish) 1 kg of pomagranate extra virgin olive oil cedronella salt
Squeeze half a kilo of pomegranates and add a drizzle of olive oil to the juice obtained, a pinch of salt and some cedronella leaves. Immerse the carpaccio and marinate for half an hour. Arrange on the plate, add a teaspoon of oil, decorate with the pomegranate arils and cedronella leaves.