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Remotest peru, but not before i've re-immersed myself in the booming lima food scene. ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la, la, ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la,, ♪ sha, la, la, la, la, la ♪
Erotica always makes me hungry. luckily, at night, lima comes alive with the smell and the familiar enticing sound of sizzling meat. it's time for delicious, screamingly hot, garlicky, spicy, flavor-jacked street meats. and as anybody who knows me is well aware, i love me some street meat. >> coque: the -- the street food in peru is starting to disappear, really disappear, yeah. >> anthony: really? why? >> coque: because, you know, the neighbors, they -- >> anthony: oh, the neighbors complain? >> coque: complain. >> anthony: our friend coque brought us to this place. [ coque speaking spanish ]...
>> eric: and it is. this really proved it. >> pedro: and we have a chili pepper made with brazil nuts, and these are ants. >> eric: wow, they're huge. >> pedro: they are huge ants. >> eric: okay. you think i should try it? >> anthony: yeah, yeah, totally. you're not loving that, are you? >> eric: no. >> anthony: imagine you took a lot of acid and then you ate that whole bowl of ants, and then you go home and you experience violent diarrhea. and, like, you're tripping and it's like, 4:00 in the morning, and you turn around and you look at the toilet and like, all these ant heads floating around...
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...