Page 11 - Win Peru News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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: ...

>> eric: ah, this is totally going to le bernardin. >> anthony: oh, really? >> eric: yeah. >> anthony: yeah, i see you're not like, foraging in the catskills for your inspiration. >>ric: um >> anthony: you basically just rip your ideas off of small businessmen? >> eric: javier. es stupdendo. >> javier: it's okay, tres bien? >> eric: si. it's -- antny: oh, perb. [ javier speaking spanish ] >> eric: you want, uh, another little thing? >> anthony: sure. >> eric: si. [ javier speaking spanish ] >> anthony: chinese and japanese immigrants came to peru in great numbers in the 19th and 20th centuries...

Partner in this knuckle-headed adventure. >> one of the great joys in life eating in a peruvian market. so, basically a hen soup. that's good. where in the world does chocolate come from? >> well, 45% from ivory coast in africa. we don't deal in those beans just because of political situations. >> there was this stuff, the special chocolate. >> yeah. >> which pretty much is what we're here to look at. >> yes. absolutely. >> where it comes from, what's involved. >> eric ate some of chris's chocolate and heard about these wild cacao trees he was sourcing from in peru, and promptly got me involve...

>> so this is also tradition. this is called. >> we have 200 types of catfish. >> it's second biggest fresh water fish in the world. underneath you have a puree of fruit and the sauce is a reduction of fermented wild yuca. >> fermented? >> this is toxic or -- >> poisonous. >> yeah. >> so they let it ferment, and it becomes -- can you eat it. >> these fish are unbelievable. they get up to, like, 600 pounds, and they swim in water no deeper than a rice paddy. >> really? >> giant. they're like dinosaur fish. everyone has been saying for years that peru was going to be the next big thing as far as...

Neighbor. tloo incredible. so good. >> so as peruvian cuisine, has it always been this diverse and delicious, and we're just discovering it, or has it changed over the last -- >> it's changing any way. you are eating now, it's the traditional food. >> there's so many products in peru that are unfamiliar to people in the states. when you eat this food, it's not like, well, this is something like -- no, it's not kind of like anything. it's really all its own. >> it's good and rich. all year-round. >> the ricotto is very good. >> what do you do when you are wanting peruvian food in your traveling...