Home » Recetas » Chef la Rosa » White fish ceviche with citrus and yellow pepper and beet dressing
White fish ceviche with citrus and yellow pepper and beet dressing
(4 Portions)
Ingredients:
- 500 grams filleted firm fresh whitefish, cubed
- 1 SOFRUCO lemon
- 1 SOFRUCO orange
- 1 pink grapefruit
- 1 small red onion, sliced
- 1 bunch fresh cilantro, finely chopped
- 2 green chilies, sliced into rounds
- 2 stalks celery, finely diced
For the dressing:
- ½ small beet, cooked
- ½ cup SOFRUCO lemon juice
- ¼ cup SOFRUCO orange juice
- ½ yellow chili, seeded
- 1 celery stalk
- ¼ small white onion
- 1 clove garlic
- 5 ice cubes
- Salt and pepper
Preparation:
- Thinly slice the onion and place it in a large bowl of ice water and set aside.
- Drain well before using. Remove the peels and pith from the lemon, orange, and grapefruit. Separate the segments, remove the membrane, and chop into cubes.
- In a blender, place all of the dressing ingredients and blend until smooth. Strain and refrigerate.
- In a bowl, place the fish, lemon, orange, grapefruit, onion, cilantro, chilies, and celery. Mix well and season with salt and pepper.
- Serve the ceviche with the dressing.