Stone fruit and sturgeon ceviche from the Cinca River

Ingredients

– 100 grams of cherries

– 2 apricots

– 1 peach

– 150 grams of smoked sturgeon

– 4 chili peppers

– 2 limes

– coriander

– 200 grams of yellow boliches of Ascara.

– ½ sweet onion

– 8 small corn tortillas

– Oil

– White wine

– Salt flakes

– Cava

Prepared by

1 – Dice the sturgeon and marinate with the lime for a couple of hours.

2- In the meantime, peel and dice the fruits to the same size.

3- Cut the onion into very fine julienne strips (chiffonade), the chili pepper into slices and chop.

cilantro.

4- Mix all the ingredients already chopped in a bowl and add the boliches already cut.

cooked.

5- Add half a glass of cava and olive oil.

6 – Stir and serve on corn tortillas as tacos.

7 – Finish seasoning with a few flakes of salt.