Sea Bass Ceviche with Crispy Corn Tortillas in a Jar

For sea bass ceviche with crispy corn tortillas in a jar, first prepare the sea bass.

To do this, remove the bones from the sea bass fillet, finely grate the ginger, finely chop the chili pepper and squeeze the limes. Season the sea bass and soak it in lime juice, honey, chili and ginger for about 15 minutes.

For the salsa, peel and dice the melon and onion, season with lime juice, salt, pepper and some chopped chili. At the end, stir in the fresh cilantro and olive oil.

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

Cut the tortilla into small pieces. Fry in hot oil until crispy and drain well on paper towels, salt immediately.

Arrange all ingredients in a glass, preferably in layers. Serve sea bass ceviche with crispy corn tortillas in the glass.

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