Persimmon carpaccio

For 4 servings:

   2 persimmons

   20 g of walnuts

   20 g of pistachio nuts

   6 leaves of fresh mint

   1 lime




1. Peel the persimmons

2. Cut them into very thin slices using a slicer.

3. Chop the nuts.

4. Chop the mint. Keep some whole leaves to one side.

5. Take a round plate and place the persimmon slices on the bottom, making a flower shape.

6. Sprinkle the chopped nuts over the persimmon.

7. Decorate with the chopped mint and whole leaves.

8. Squeeze a few drops of lime juice over just before serving.