Sea Bass and Tomatoes Ceviche

Method 

• 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)

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 micro greens. Serve immediately.