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what s the most common thing that people do wrong? eric: the quality of the ingredients. you don t do a ceviche with something that is not ultra fresh. anthony: right. eric: the cut is very important, the thickness. anthony: right. eric: and when you do the ceviche, you don t do it too much ahead of time. anthony: the whole place is served whatever menu he s doing that day, same for everybody. and 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. eric: i don t know what to tell you, man. it s damn good. anthony: mm. oh, that is good. eric: is this one very spicy, or no? anthony: you ever been spanked in your life and enjoyed it? yeah, me neither. i don t like pain. eric: except anthony: except eric: if you re spanked with a pepper. anthony: brutalized with a pepper, i like. eric: oh, that s that s reall

Coque speaking spanishEric ripertUltra freshEric saludIt s timeTiradito of flounder