- 200g raw fresh fish sliced
- Seedless grapes
- Hosrom, Lebanese “verjus”
- 1 small shallot chopped
- Extra virgin olive oil
- Sea salt
- ¼ cup hosrom
- Mix the minced shallot in ¼ cup of hosrom, reserve.
- Place fish slices on a cold plate. Drizzle the hosrom on the fish.
- Garnish each slice of fish with a slice of grape. Drizzle with extra virgin olive oil.
- Garnish with mint and finish with sea salt.