Hi,
Could this "white ceviche" be Peruvian "Tiger's Milk" Ceviche?
I have never had it before but have heard people raving about how good
it is.
Found this recipe online but am sure there are others:
https://www.greedygourmet.com/recipes-by-course/main-course/peruvian-ceviche-tigers-milk/
I think this recipe uses milk, but others may use coconut milk.
Susan
On Tue, 30 Nov 2021 at 07:27, Justin Martin <justin.martin@xxxxxxxxxxx>
wrote:
Hi Kelly,
It’s an annual subscription (think it $35), but you enter all your
cookbooks and it then generates an index of recipes and ingredients. So you
can then search across any combination of ingredients.
https://www.eatyourbooks.com/myhome
justin
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*From: *Chilecayenne <chilecayenne@xxxxxxxxx>
*Sent: *Tuesday, 30 November 2021 10:14 AM
*To: *oz-food@xxxxxxxxxxxxx
*Subject: *[oz-food] Re: [oz-food] RE: [oz-food] Re: [oz-food] RE:
[oz-food] Re: [oz-food] Re: [oz-food] Re: [oz-food] Re: [oz-food]
Estella..you’re next…you out there?
What is “eat your books”?
Thanks!!
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Nov 29, 2021, at 4:31 PM, Justin Martin <justin.martin@xxxxxxxxxxx>
wrote:
Hi Estela,
I first had it in Fiji as part of seafood buffet back in (and I’m
struggling to remember) around 2008. I was quite inspired at the time and
made it a few times after that. Although I haven’t done ceviche for ages.
Might be time to dig it out again.
And according to Eat Your Books, I have 8 recipes for Ceviche with coconut
😊. I can’t say enough how transformative Eat your books has been for me.
Widened my cooking repertoire immeasurably.
<4BCE484555BC48869B8E0B368EAD9724.png>
justin
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*From: *Estela Zatania <dmarc-noreply@xxxxxxxxxxxxx>
*Sent: *Monday, 29 November 2021 7:45 PM
*To: *oz-food@xxxxxxxxxxxxx
*Subject: *[oz-food] Re: [oz-food] RE: [oz-food] Re: [oz-food] Re:
[oz-food] Re: [oz-food] Re: [oz-food] Estella..you’re next…you out there?
Hi Justin, it had to be coconut, Julia suggested that as well. I'd never
seen white ceviche before, it's quite a nice dish.
On Monday, November 29, 2021, 01:29:27 AM GMT+1, Justin Martin <
justin.martin@xxxxxxxxxxx> wrote:
I haven’t made ceviche for ages, but in the past I have used coconut milk
as part of the curing liquid.
I also cured some salmon recently in soy (Marcus Wareing recipe), which
was interesting.
justin
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*From:* oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on
behalf of Julia Leatherwood <dmarc-noreply@xxxxxxxxxxxxx>
*Sent:* Monday, November 29, 2021 11:05:49 AM
*To:* oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
*Subject:* [oz-food] Re: [oz-food] Re: [oz-food] Re: [oz-food] Re:
[oz-food] Estella..you’re next…you out there?
Hi Estela,
could it have been coconut milk? Used to love this when in
https://nationalfoods.org/recipe/national-dish-of-fiji-fijian-kokoda/?amp
Julia
Sent from my iPad
On 28 Nov 2021, at 23:55, Estela Zatania <dmarc-noreply@xxxxxxxxxxxxx>
wrote:
Another interesting thing I had up north was a ceviche in which the liquid
was white. The usual lime or vinegar, but with white stuff...it was REALLY
good. I can't imagine what it could have been not to have cut in the
presence of lime/vinegar, and I forgot to ask the waiter to find out for
me.
Estela
On Sunday, November 28, 2021, 07:22:58 PM GMT+1, Chilecayenne <
chilecayenne@xxxxxxxxx> wrote:
Hi Estela, oh goodness, as usual, looks like I misspelled your name
again…grrr, sorry!!
Glad to hear your doing well and have been with family!!
Hmm, roasted eggplant with honey…THAT sounds interesting, I’d not have
come up with that combo on my own…
So far, I’ve really whittled down on my big rib roast…I have a huge steak
cut off now coming to room temp so I can reheat it evenly for late lunch.
I have more potato casserole than I need, but oh so good, and while it is
definitely a “coranary casserole, I just can’t bring myself to waste and
throw leftovers out.
I’ll be through all this in the next few days, and I’m loaded for veggies
after that ftom my bi-weekly veggie box.
I think with the little bit of rib roast I have left, I’ll slice it razor
thin with my meat slicer for sandwiches.
After this I have a huge head of cauliflower I need to get creative with
and a ton of salad greens…
Oh well, enough about me…so glad to hear from you, keep in touch please!!
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Nov 27, 2021, at 4:59 AM, Estela Zatania <dmarc-noreply@xxxxxxxxxxxxx>
wrote:
I'm here Kelly, reading nearly all the messages...so sweet of you to
think of me. I don't do much fancy cooking now, but still love reading
recipes and foodie adventures. I'm with family in northern Spain for
Thanksgiving, and must admit, the food up here is much more sophisticated
than in the south. Just last night at a restaurant I had roasted eggplant
strips drizzled with honey, on the same plate with grilled jumbo shrimp, a
fabulous combination of flavors.
Hugs and best wishes to all my foodie friends.
Estela
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El vie., nov. 26, 2021 a 22:41, Chilecayenne
<chilecayenne@xxxxxxxxx> escribió:
Missing hearing from you babe!!
K
———————————————-
I need a shot of salvation baby,
once in awhile...
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