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Skin and remove the blood line from the fish. On an angle carefully slice the flesh into thin slices 3mm thick. Carefully place in a bowl.
In another bowl mix together the lemon and the blood orange juice. Add the same quantity of extra virgin olive oil and a tablespoon of good white wine vinegar and season with salt and pepper. Taste. It should be sweet and sour. If not add more vinegar.
Season the fish in the bowl and add the chives and eshallot. Mix in a small quantity of the dressing carefully mix through. Add more dressing until the fish is just coated and starting to just change colour.
Place on a serving plate and top with blood orange segments, pomegranate seeds and juice. Scatter over the mint and coriander and finish with a little of the dressing, salt and pepper.
Serve straight away with a glass of soave or a rose and some grilled sourdough.