Sea Bream Ceviche

• 1 600-g fresh sea bream, filleted, boned, skinned, diced into 1⁄2″ cubes
• 1 tsp kosher salt
• 1 clove garlic, minced

Marinade

• 1⁄2 cup Goya bitter orange juice
• 3 1⁄2 tbsp fresh-squeezed lime juice
• 3 1⁄2 tbsp fresh-squeezed lemon juice
• 1 tbsp tamarind concentrate
• 1 tsp minced ginger
• 1 tsp kosher salt
• 1 tsp white sugar

Topping

• Vegetable oil, for frying
• 1 leek, white and light green parts, washed well, thinly julienned
• 1 red Anaheim chili pepper, seeded, thinly sliced
• 1 Serrano pepper, seeded, thinly sliced
• 1⁄8 red onion, thinly sliced
• 1⁄4 cup cilantro leaves
• 1⁄4 cup mint leaves
• 1 ripe avocado, diced into 1″ cubes Kosher salt, as needed