today, the flounder he got from the market is particularly nice, so that s what we re getting. generally thicker pieces to stand up to the spices and acids. first up an octopus and flounder ceviche. i don t know what to tell you, man. it s damn good. it is good. is this spicy or not? you ever been spanked in your life and enjoyed it? me neither. i don t like pain. except as painful as the pepper. brutalized with a pepper. i like. that s really hot. it s flounder dressed with pecan, lime, aji limo and sesame oil, clearly eric likes. so you re not like foraging in the catskills for your inspiration? you basically rip your ideas off small businessmen? it s okay? si.
wong, the uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it s probably ceviche. the freshest fish only needs the right cut, a little citrus and no heat. what s the most common thing people do wrong? the quality of the ingredients. you don t do a ceviche with something that s not fresh. right. the cut and the thickness. right. and when you do it ceviche, you don t do it ahead of time. the whole place is served whatever menu he s doing that day, same for everybody. today, the flounder he got from the market is particularly nice, so that s what we re getting. generally thicker pieces to stand up to the spices and acids. first up an octopus and flounder ceviche.
acids. first up an octopus and flounder ceviche. i don t know what to tell you, man. it s damn good. it is good. is this spicy or not? you ever been spanked in your life and enjoyed it? me neither. i don t like pain. except as painful as the pepper. brutalized with a pepper. i like. that s really hot. it s flounder dressed with pecan, lime, ahi limo and sesame oil, clearly eric likes. so you re not like foraging in the catskills for your inspiration? you basically rip your ideas off small businessmen? it s okay? si. superb. [ speaking foreign language ] chinese and japanese immigrants came to peru in great
stand up to the spices and acids. octopus and flounder ceviche. i don t know what to tell you, man. it s damn good. it is good. is this spicy or not? you ever been spanked in your life and enjoyed it? me neither. i don t like pain. as painful as the pepper. brutalized with a pepper. that s really hot. it s flounder dressed with pecan, lime, limo and sesame oil, clearly eric likes. so you re not like foraging in the catskills for your inspiration? you basically rip your ideas off small businessmen? it s okay? si. superb.
octopus and flounder ceviche. i don t know what to tell you, man. it s damn good. it is good. is this spicy or not? you ever been spanked in your life and enjoyed it? me neither. i don t like pain. except as painful as the pepper. brutalized with a pepper. that s really hot. this is flounder dressed with pecan, lime, ahi limo and sesame oil, clearly eric likes. so you re not like foraging in the catskills for your inspiration? you basically rip your ideas off small businessmen? javier, it s stupendous. it s okay? si. superb. chinese and japanese