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.