see chef javier wong, 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 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