White fish ceviche with citrus and yellow pepper and beet dressing 

(4 Portions)


  • 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


  • 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.