Persimon® kaki carpaccio

2 Persimon® kakis cut into carpaccio slices
50 g arugula (rocket)
50 g grated hazelnut
The peel of a grated green lemon
Spanish olive oil, Arbequina variety
Place the Persimon® kaki slices for the carpaccio on a plate, and add the arugula leaves.
Sprinkle with grated green lemon and replace the usual cheese with grated hazelnut.
Salt and pepper to taste and top with a trickle of Spanish olive oil of the Arbequina variety.


To cut Persimon® kakis into carpaccio thickness, or cubes for dishes with a milder flavour, choose kakis that are less ripe, since their meat will be firmer and crispier and easier to slice.