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Judy Keegan posted an update
Finally got around to making a batch of tigers milk for a sseviche. I was inspired by a couple of courses that i have completed..
tasting the tigers milk before incorprrating it into my ceviche, i was a little concerned about the amount of lime juice in thecrecipe. So i was a little light handed and reduced the amount in the dish, which i shouldnt of, before serving i tasted the ceviche and added a bit more of the tigers milk for a sharper taste.
Lana Mihajlović, KIM TUYEN PHO and 2 others4 Comments-
Level:
Scoolinary Team
Hey Judy! 🤗
This photo is full of life! The natural light highlights the ceviche’s textures beautifully, and the background elements (those limes and red onion!) add freshness and a homemade touch. Great angle choice too—makes it super inviting 😋
Have you tried ceviche in a peruvian restaurant? Do you prefer them tangy, creamy, or with a fruity twist? There are endless styles to explore.
I’m actually planning to visit Lima this January—can’t wait to try this dish where it was born!-
@soldamiani ive only gad ceviche marinated in citrus juice but I am keen to try other styles.
The tigers milk has blown me away. I really thought that it was going to overpower the dish but it didnt.
I hope you have a great time when you go to Lima. Eat lots of food and enjoy the time away. Hope you bring home lots of inspiration.-
Level:
Scoolinary Team
@judyrusselllive-com-au Thank you, dear, I will. Peruvian cuisine is famous worldwide, and I’m planning to give it a try.
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Level:
Sous Chef
This looks so refreshing, Judy! I love how you trusted your palate and adjusted the tiger’s milk. That final touch must have lifted all the flavors beautifully. Now I’m craving ceviche! ☺️
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