Fresh Grilled Marlin and Chorizo with Crabalaitos and Corn Salsa

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Corn Salsa:

1 medium white onion, chopped

1/4 teaspoon salt, plus more to taste

6 tablespoons lime juice

2 cups cooked corn

6 ounces jumbo lump crabmeat

1/2 cup chopped cilantro leaves

1/2 avocado, chopped

1/4 cup olive oil

Cilantro Sauce:

1 cup ice

2 tablespoons water

1 bunch cilantro

1 large egg yolk

2/3 cup vegetable oil

1/4 teaspoon salt

Crabalaitos:

1/2 medium white onion, chopped

1/2 medium red bell pepper, chopped

1/2 cup water

1 cup all-purpose flour

3 ounces crabmeat, preferably fresh Jonah crab

1 envelope Sazon* seasoning mix

9 tablespoons vegetable oil

3 tablespoons chopped cilantro leaves

Marlin:

2 tablespoons sea salt

2 tablespoons freshly ground black pepper

2 tablespoons paprika

1 marlin loin, cut into 8 (4-ounce) pieces

1/2 pound Spanish dry chorizo, sliced into thin rounds

2 tablespoons olive oil