SETH: I walked in and I saw something that I have not seen on this show before.

Wow.

What are we looking at right here?

FITO: We're looking at a tuna, 88 pounds.

We brought it in this morning and this is what we're going to use to make our Nikkei ceviche.

SETH: All right, well I love ceviche.

I'm not sure I've had Nikkei ceviche though.

What is that?

MICHAEL: Oh, it's ceviche... SETH: And I mean Peruvian cuisine in general, it's all about that fusion of different cultures, right?

FITO: Yeah.

That's one of the things that makes Peruvian cuisine great is you have a little bit of flavor of everything too mixed in.

SETH: So this is ceviche with a little bit of Japanese influence and I mean, my goodness, how do you even begin to attack this thing?

SETH: All right.

SETH: Wow.

And there is something to be said for working from a whole animal too, right?

FITO: Well this is the best way to get the best flavor and you get to pick the best part of the fish too, as chef is showing you right now.

MICHAEL: Okay.

SETH: Oh, wow.

FITO: Delicious.

SETH: Look at that color.

After Michael separates the loin, he continues to trim the tuna, cutting it into small cubes and seasoning with salt and pepper.

SETH: Ah.

There you go, sir.

SETH: And the leche de tigre, I mean this is, any ceviche's got to have the leche de tigre.

FITO: Yeah.

Every ceviche, it's proven to have leche de tigre.

This is a little different version... SETH: Ooh.

SETH: And there's a few peppers that are just kind of uniquely Peruvian, right?

FITO: That's one of the three main peppers in Peru.

We want to make sure, even though it's Japanese influence, we keep our Peruvian flavors in there.

That's a good way to do it.

SETH: All right, so you got some fish going in the leche de tigre as well?

FITO: That gives it the more Peruvian flavor as well.

SETH: There's a lot of Japanese ingredients.

With the ingredients now assembled, chef Michael blends and strains the leche de tigre, which will be reserved and poured table-side.

He then builds the finished dish incorporating a mix of Asian and traditional Peruvian ceviche garnishes.

All right guys, there's so many beautiful colors in this dish, on this table and in the drinks as well.

FITO: Yeah, no, we have our classic pisco sour.

We have some fusion styles, our chicha sour we made with chicha morada and the maracuyá sour which is passion fruit.

And then even on the top of the pisco sour, we have the alpaca, which is iconic animal for Peru.

SETH: Love an alpaca.

Salud.

FITO: Salud.

MICHAEL: Salud.

FITO: Refreshing, right?

SETH: That is a refreshing, unique sip right there.

All right, well I'm ready to dig in here.

FITO: We have the most important step, the leche de tigre.

SETH: Ah, yes.

The tuna did not need to marinate before?

FITO: No.

So the tuna, you can eat a pretty much raw, but we want at least you about 30 seconds and you have a nice flavor to it too.

SETH: I know it's important to have fresh fish when it comes to ceviche.

And I have no doubt about how fresh this tuna is.

Wow.

FITO: What are you thinking?

SETH: Oh, I'm thinking there is a blast of flavor there.

Freshest tuna imaginable.

Nice sort of citrus, soy sauce notes in that leche de tigre, but it's not blasting you with heat.

Nice little balanced bite right there.

SETH: And I also like how, besides all the Japanese influence, some of the stuff I am more familiar with, with the traditional ceviches, the corn, the cancha, some of those elements still in place.

FITO: We always have a conchita, which is very popular in Peru and it kind of goes with every ceviche.

And then maiz, the corn, the big maiz obviously absorbs the flavor too, so people love that.