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)']
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.
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