Thaw fish in the refrigerator one day before preparing. Put it on a rack to remove defrosting water.

Cut turnips and radishes into thin slices and let soak in cold water, so they hydrate.

Blend the beets, onions, coriander, and lemon juice. Strain and add salt and sugar.

Cut fish thinly, and place in a concave plate, decorate the dish with radishes and add beet mixture to compliment the ceviche.

Taste when fully prepared and adjust flavors accordingly.