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 supervises and acids. cevice of octopus and floirnder. 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. as painful as the pepper. brutalized with a pepper. that s really hot. it s flounder dressed with pecan, lime, ahi limo and sesame oil, clearly eric likes. so you re not like foraging in the catskills for your inspiration? you basically rip your ideas off small businessmen? it s okay? si. superb.
i take eric s suggestion, and we head over to see chef javier wang, the uniquely non-conformist seafood specialist, famous for his incredible cevices and his flaming wok. if peru has a national dish, it s probably this. 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 cevice with something that is not fresh. the cut and the thickness. right. and when you do the cevice, you don t do it ahead of time. the whole place is served what moofr whatever menu he s