. ♪ >> i take eric's suggestion and we head over to see chef javier wong, the uniquely nonconformistr 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. >> i don't know what to tell you, man. it's damn good. >> it is good. >> is this spicy or not? >> you ever been spanked in your life and enjoyed it? me neither. i don't like pain. except -- >> as painful as the pepper. >> brutalized with a pepper. i like. >> that's really hot.