Sea Bass and Tomato Ceviche

Ingredients

• ¼ medium red onion, chopped, plus thin slices for serving
• 1 large celery stalk, chopped
• 2 garlic cloves, smashed
• ¼ habanero chile, seeded
• 1 tablespoon chopped peeled ginger
• ½ teaspoon sugar
• 1 tablespoon kosher salt, plus more
• ⅓ cup coarsely chopped fresh cilantro
• 1 pound sea bass fillet, skin, bones, and bloodline removed
• ½ cup passion fruit juice or fresh orange juice, strained
• ½ cup (or more) fresh lime juice, strained
• 1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size
• Microgreens (for serving)

Steps

1. Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 Tbsp. salt, and ¼ cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.
2. Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into ¼"-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.
3. Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about ½ cup; this is your “leche de tigre”). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.
4. Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.