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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...

Wow. i mean, this is like the real stuff. >> eric: i think so. >> anthony: wow. >> eric: right, i mean, it's the real deal, yeah. >> anthony: gold necklaces. >> eric: that's gold, yes. >> anthony: you see why the spanish just freaked out when they came here, turned into like, maniacal greed heads. but history does not have to be boring. it can be sexy. i don't know whether you knew this, but i am an aficionado of early erotica of pre-columbian and post-columbian eras, you know, like pottery of people doing it? >> eric: yeah, i should have known that. >> anthony: turns out things could get pret...

>> 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. >> pedro: yeah, this is, how you say, toxic or, uh -- >> anthony: or poisonous, yeah. >> pedro: poisonous. >> anthony: yeah. >> pedro: yeah, so they let it ferment and it becomes -- uh, you can eat it. >> anthony: these fish are unbelievable when you see them. uh, they get up to, like, 600 pounds. and they're swi...

Good luck. we're headed for what looks like a bar on the other side. i would like to do to punta cerveza, por favor. [ eric laughs ] >> anthony: and let me tell ya, it's quite a ride. >> eric: i'll go the last. >> chris: yeah. >> eric: hey, water inside the boat, look, look, look. the boat is sinking. oh. oh. >> anthony: you gotta go down and then up just right. we make it to the other side reasonably dry. beer? the maranon canyon is home to a wide range of species,

Eric and i are heading to the maranon canyon, eight hours by car from chiclayo, well into the andean highlands. ♪ on the way, we stop for lunch and to meet up with this guy. >> eric: uh, you want a sopa de gallina? >> anthony: gallina, si. >> eric: sopa de -- >> chris: si. >> eric: tres sopas de gallina, por favor. >> anthony: chris curtin, master chocolatier, and our business partner in this knuckleheaded adventure. >> anthony: one of life's great joys, eating at a peruvian market. >> eric: i love markets for breakfast. it's nice. >> anthony: so, sopa de gallina, basically a hen soup. >> er...