Sprinkle a bit of fleur de sel on the fish and leave in the fridge for 20 minutes for a quick cure. Remove the salt with a humid paper towel and slice fish in thin slices. Lay down the fish slices onto a clean plate.
After cutting the segments, squeeze the remaining juice onto the fish and drizzle with olive oil. Garnish with the segments, pomegranate seeds, shallot slices and mint. Season with fleur de sel and enjoy!
