SEA BASS AND TOMATO CEVICHE

Sea Bass and Tomato Ceviche image

Provided by Virgilio Martinez

Number Of Ingredients 12

1/4 medium red onion, chopped, plus thin slices for serving
1 large celery stalk, chopped
2 garlic cloves, smashed
1/4 habanero chile, seeded
1 tablespoon chopped peeled ginger
1/2 teaspoon sugar
1 tablespoon kosher salt, plus more
1/3 cup coarsely chopped fresh cilantro
1 pound sea bass fillet, skin, bones, and bloodline removed
1/2 cup passion fruit juice or fresh orange juice, strained
1/2 cup (or more) fresh lime juice, strained
1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size Microgreens (for serving)

Steps:

Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 tablespoon salt, and 1/4 cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.
Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into 1/4"-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.
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 1/2 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.
Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.