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*Sazon seasoning can be found in the Spanish/Mexican food section of grocery stores.
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To prepare the corn salsa: In a medium bowl, combine the onion, salt, and lime juice.
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Let it stand for 15 minutes.
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Add the corn, crab meat, cilantro, avocado, and olive oil.
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Mix together and season with more salt to taste.
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Place the salsa in the refrigerator until ready to serve.
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To prepare the cilantro sauce: Bring a pot of water to the boil.
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Make an ice bath by putting the ice and water into a bowl and setting it near the pot of boiling water.
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Turn off the heat under the boiling water and submerge the bunch of cilantro for 10 seconds.
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Quickly place the cilantro into the ice water to stop the cooking process.
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Drain the cilantro, chop it roughly, and set aside.
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In a blender on low speed, add the egg yolk and blend until it's a light yellow color, about 1 minute.
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Keep the blender running and add the cilantro.
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Blend until it is well mixed, then slowly add the vegetable oil and salt.
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Set aside until ready to serve.
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To prepare the crabalaitos: In a medium sized bowl, put the onions, peppers, and water.
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Gradually whisk in the flour to avoid lumps.
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Add the crab meat, Sazon seasoning, 6 tablespoons vegetable oil, and cilantro and mix well.
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The batter should be the consistency of pancake batter.
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In a large skillet, heat 3 tablespoons of vegetable oil.
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Spoon the batter by the tablespoonful evenly around the pan.
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Fry for about 1 minute; then flip and cook the other side for another minute.
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The crabalaitos should be very crispy.
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To prepare the marlin: Preheat the grill to medium-high heat.
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In a small bowl, combine the salt, pepper, and paprika.
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Season the marlin with the spice mix.
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Place the marlin on the grill and cook for 2 minutes on each side.
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This should result in the fish being cooked to a medium rare or medium.
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To finish the dish: In a large skillet, heat 2 tablespoons olive oil and add the sliced chorizo.
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Fry until lightly browned, about 2 minutes.
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To assemble the dish: Give the cilantro sauce a quick blend to recombine the ingredients.
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Pour a small amount on the bottom of each plate and place a crabalaito on top.
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Spoon on some corn salsa and continue stacking, creating a small tower about 3 layers high for each plate.
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Gently place 2 pieces of marlin crisscrossed over each other and leaning against the tower.
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Arrange the chorizo pieces around the plate and serve with mixed vegetables, if desired.
