Ginger and shallot dressing
1.To make ginger and shallot dressing, combine ingredients in screw-top jar; shake well, season to taste.
2.Remove seeds from pomegranate; drain. You need ½ cup pomegranate seeds.
3.Slice fish thinly, place on serving plates. Top with cheese, chives and pomegranate seeds. Drizzle with dressing and stand 5 minutes. Serve sprinkled with fried shallots, and lime segments.
To remove seeds from pomegranate, cut in half crossways. Hold one half over a bowl, firmly tap on the skin with a wooden spoon or rolling pin, the seeds should fall out into the bowl. Any sashimi quality fish will work well.Note