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, cubed1 SOFRUCO lemon1 SOFRUCO orange1 pink grapefruit1 small red onion, sliced1 bunch fresh cilantro, finely chopped2 green chilies, sliced into rounds2 stalks celery, finely dicedFor the dressing:½ small beet, cooked½ cup SOFRUCO lemon juice¼ cup SOFRUCO orange juice½ yellow chili, seeded1 celery stalk¼ small white onion1 clove garlic5 ice cubesSalt and pepperPreparation: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.