Sea Bass Ceviche with Avocado, Onion Cardamom Salsa and Tortilla Chips

For the sea bass ceviche with avocado, onion-cardamom salsa and tortilla chips, first boil the blue corn in salted water to cover until tender (this will take about 1 ½-2 hours).

For the ceviche, remove the bones from the sea bass fillet. Finely grate the ginger, finely chop the chili pepper and squeeze the limes. Mix the ginger, chili, lime juice and honey. Marinate the sea bass in it for about 15 minutes.

For the salsa, peel the onion and cut into small cubes. Season with lime juice, cardamom, salt, pepper and some chopped chili. At the end, stir in the fresh cilantro and olive oil.

Peel and pit the avocado. Puree finely with the remaining ingredients in a blender, season with salt and lime juice.

Arrange ceviche, salsa, avocado and corn in layers in a glass and serve sea bass ceviche with avocado, onion-cardamom salsa and tortilla chips.

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