Name: Chef Michael Schwartz's Hogfish Ceviche
Prep time: 100 min
Yield: 4
Ingredients: 450g skinless, boneless hogfish fillets (or other white, flaky fish such as snapper or rockfish); Pulp of 2 passion fruit; Juice of 1 orange; 1 orange, segmented and roughly chopped, plus the juice; 1 lemon, segmented and roughly chopped, plus the juice; 1 lime, segmented and roughly chopped, plus the juice; 1/4 medium red onion, sliced thinly; 1/2 Hass avocado, seeded, peeled, and chopped into 1/2-inch pieces; 1 red chilli, seeded and finely chopped; 1 teaspoon salt, plus more for seasoning; 1 tablespoon roughly chopped fresh coriander leaves, plus more fresh leaves for garnish; Freshly ground black pepper, to taste; Tostones, for serving, optional