I love this time of year when the summer starts to merge into fall and the evenings start to cool down. This is the perfect time to eat “al fresco”, to get outside on the cooler evenings and enjoy dinner with family or friends. I love to knock up a simple charcuterie board of my favorite cold cuts, cheese and accompaniments of succulent olives, delicious hummus, salad greens and adding a delightful plate of raw fish. This recipe works perfect with any assortments you chose on your charcuterie board as it’s simple, delicious and healthy.


Forever Oceans Kanpachi with Passion Fruit & Pomegranate Arils 



16oz Forever Oceans Kanpachi, thinly sliced (or your favorite sashimi grade fish)

Sea salt

Freshly ground black pepper

4 Tablespoons extra virgin olive oil

2 Fresh passion fruit, cut in half

1 Pomegranate, arils removed 

1 cup arugula


How to make:

Place equal slices of Kanpachi onto four serving plates, season lightly with salt and pepper.


Take a small bowl, add the olive oil, passion fruit and pomegranate arils, then stir together. Spoon equal amounts over the kanpachi, scatter over the arugula and serve.


Original Recipe:

Mark William Allison

Corporate Executive Chef

Forever Oceans  


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