Page 12 - Eric Salud News Today : Breaking News, Live Updates & Top Stories | Vimarsana

How's life for the locals? [ don speaking spanish ] >> eric: he says that, 20 years ago, 25 years ago, it was easier for him. he was planting, uh, soybeans. >> anthony: right. >> eric: and coffee. and he was making much more money. and then he didn't plant soybeans any longer. and then the coffee production went down. so therefore, he had a financial, uh, struggle for a while. and now, with the cacao trees that they are planting, he has no more stress and he's very happy himself. we test all of our paints and stains for months. or even years. because you deserve paint that's done right. that's...

>> eric: ceviche for sure. >> anthony: ceviche de conchas, fresh scallops with lemon juice, garlic and aji limon. [ coque speaking spanish ] >> anthony: drum fish braised in chichi de jora, a corn-based beer. >> eric: they look fantastic, huh? >> marissa: this is a rocoto. >> eric: spicy or not? >> marissa: it is very spicy. >> eric: very spicy, okay. >> anthony: oh, that sounds good. oh, and stuffed rocoto peppers filled with ground beef and raisins served with parilla cheese. >> eric: yeah. >> anthony: wow. >> eric: are we lucky, or what? >> anthony: we are lucky. and that's just the beginni...

The erotic gallery. oh. there you go. that's a conversation starter. i take eric to the pre-columbian boning section. actually, the erotic pottery section. slipping her the tongue. >> eric: amazing. >> anthony: which sounds about as much fun as an all-nude renaissance fair, but is actually pretty cool. [ man in museum laughs ] >> anthony: nothing new under the sun that these pre-columbian horn dogs didn't think of first. ooh, that's disturbing. a man and a chicken, hm. >> eric: i'm not sure i understand this one, tony. >> anthony: i think we frown on that these days. [ eric laughs ] >> antho...

Too. cashew, uh, caipirinhas. >> eric: oh, we're going to be wasted. >> anthony: yeah, we'll be fine. oh, whoa. >> pedro: so, these are also tradition. this is called pataraschca. they season the fish, the put it on a leaf, and they cook it. the fish is catfish. in the amazon, we have, like, 200 types of catfish. >> anthony: takes in flavor from the leaf, too. >> pedro: and here we have, uh, paiche. it's the second biggest freshwater fish in the world. underneath, you have a puree of aguaje that is a palm fruit, and the sauce is a reduction of fermented wild mandioca yucca. >> eric: fermented....

>> anthony: i take eric's suggestion, and we head over to 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 cev...