I always thought I knew a lot about the Peruvian cuisine. Until Katinka became my Instagram friend and I realised that I actually still knew nothing. Yesterday, I had one of her great cooking workshops, where I learned, among other things, what the secret ingredient of tiger’s milk is that is not in a cookbook, that I first marinated the fish too long and then too short, that causa’s are served cold, why you don’t have to put salt in the tiger’s milk, how bizarre tasty Peruvian 🥑 are, how you make a child-friendly tiger milk and the history of ceviche.