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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 is not ultra fresh. the cut and the thickness. right. when you do it, 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. ....
you ve been here before. oh, yeah, man. i take eric s suggestion and we head over to see chef javier 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. the cut and the thickness. right. when you do it, you don t do it ahead of time. the whole place is served whatever menu he s doing that day, same for everybody. ....
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. ....
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. the cut and the thickness. right. when you do it, 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 ....
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 this. 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 it with something that is not fresh. the cut is very important, the thickness. right. when you do it, 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 ....