"Its a Dish of Algeria—the country is as well big, and the cooks are all too opinionated to agree on a distinctive dish," the spirit of Algerian cooking, with many flavors in complete remainder and no single component overcoming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.
Active time: 1 hr Start to finish: 2 hr
Kona kampachi Ceviche
makes 2 cups
1 cup Kona kampachi, diced (about 6 ounces)
3/4 cup corn, cooked (fresh or good quality canned or frozen)
1/2 avocado, diced
1/4 cup red onion, diced
1/4 cup cilantro, roughly chopped (or more to taste)
2 Tablespoons lemon juice
2 Tablespoons olive oil (I used a blood orange olive oil for more flavor)
1/2 teaspoon red chile flakes, fresh chile, yuzu kosho or combination.
Gently combine all the ingredients and allow the fish to marinate for at least 10 minutes. Serve with plenty of tortilla chips.