Sea bass tiraditos with avocado and raspberries

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  • 1 lb 5 oz sea bass
  • 1/2 Hass avocado
  • 2 tbsp coriander
  • 1 scallion (green portion)
  •  Salt and pepper


  • 3 tbsp Hortifrut raspberries
  • 1 lemon
  • 1/8 rocoto chili pepper
  • 1 tbsp grated ginger
  • 1 tsp sugar

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.