I combine the Peruvian classic ceviche with Persian influences to create a unique taste experience
Cut the cobia fillets into fine slices about 0.5 - 1 cm thick. Place them in a bowl and add salt.
roll the limes on the work surface with flatt hand, then squeeze them and pour the juice over the fillets and place them in the fridge for 5 - 10 minutes.
In the meantime, pit the pomegranate and set the seeds aside.
Cut the spring onions into very fine rings. Set aside
Wash herbs, dry well, pluck from stems and chop finely. Set aside
Cut chili into fine slices. Set aside
Fillet the Limu Shirin at the end, reserving the juice and set aside.
Remove the cobia from the refrigerator, add all the ingredients and mix well. Serve immediately.