Sauce:
6 servings
Step 1:
Cut the sea bass into ½ cm slices. Set aside. Finely dice the avocado; mince the scallion and coriander.
Step 2:
Grind the raspberries a bit in the food processor, reserve around 6 raspberries for decoration.
Step 3:
Mix the raspberry pulp with the lemon juice. Mince the rocoto pepper and add it to the previous mixture together with the grated ginger and teaspoon of sugar.
Step 4:
For the assembly, place the fish pieces on a rectangular dish, and pour the raspberry sauce over the fish. Put the avocado cubes, scallion, coriander, and some raspberries on top of the fish. Season with salt and pepper.