Cut the sea bass into ½ cm slices. Set aside. Finely dice the avocado; mince the scallion and coriander.
Grind the raspberries a bit in the food processor, reserve around 6 raspberries for decoration.
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.
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.