Sea Bass and Tomato Ceviche

Ingredients for 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 chilli, seeded

• 1 tablespoon chopped peeled ginger

• 1/2 teskedar socker

• 1 tablespoon kosher salt, plus more

• 1/3 cup coarsely chopped fresh coriander

• 450g sea bass fillet, skin, bones, and bloodline removed

• 120ml passion fruit juice or fresh orange juice, strained

• 120ml (or more) fresh lime juice, strained

• 450g 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 60ml water in a blender until smooth. Transfer to a small bowl; stir in coriander. 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 120ml ; 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.

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