Sea Bass And Tomato Ceviche

• 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)

1. Puree 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.
2. Meanwhile, trim fish to create clean edges. Holding your knife at a 45u0b0 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.
3. Strain puree 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.
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.

red onion, celery stalk, garlic, chile, ginger, sugar, kosher salt, fresh cilantro, bass fillet, passion fruit juice, lime juice, tomatoes

Taken from www.epicurious.com/recipes/food/views/sea-bass-and-tomato-ceviche-56389553 (may not work)