FWIW, I would use something cleaner and more attenuative than 1968. Obviously you can do it, and various well known breweries do, but I’ve had much better results with 1450 or 1056 for hoppy beers.
That beer is going to be VERY fruity! I love 1968, use it on a couple of my IPA recipes. If you want the beer to really showcase the citra flavors, 1056 might be a better choice in terms of attenuation. That said, 1968 could be really interesting with that much citra…fruity for sure.