Thanks Trade for sponsoring this video. What's up guys this is Nick Digiovanni I've made several videos with him he's a good friend
of mine. He came over to Miami and he said Guga I challenge you, let's make a video together. What
are you gonna cook Nick? -I'm making a Peruvian ceviche. We're gonna make Angel eat fish today.
-You're gonna go against me with a fish? I'm making a wagyu tomahawk with some basted butter and some
roasted potatoes. Do you think you have any chance? Exactly! -Oh come on! -Who's going to be the judge? -I think
we just have these guys do it. -Oh okay all right enough talking and let's get it done. -Nick, Nick, are you scared? -Don't,
don't you know I get nervous. -Nick you got any thoughts going into this? -Gives me
flashbacks to Masterchef actually. -I got no chance. I gotta do here start with the seasoning because
it's a beautiful steak I'm gonna go real simple, salt, pepper, and garlic powder nothing else. -Start
with my snapper here everything from scratch. I got my nice fillet knife it's nice and bendy which
is important. -A lot of people make a huge mistake because they don't season their steak properly. You
know what i mean Nick? -Australian wagyu why do you pick it? -I think it's better in some way and somehow
from the Japanese because sometimes Japanese wagyu fat gets a little bit -Too much. -Too rich.
-Totally agree. I'm kind of curious if this is a high quality fish that Angel got me here. -Guga
did you tell angel to take this out of a dumpster? -Maybe! All right I got my steak ready to go that's
all I needed to do. Now i'm going to let it just chill for a little bit while we prep the other
ingredients. Potatoes real simple everybody just cut your potatoes in fourth just like this no
big deal. -Angel what kind of fish did you buy me? I think we can safely say this is a pretty
clean filet. -Chopped them all up now we're gonna get them seasoned. Just a little bit of
olive oil just so that the seasoning will stick. Toss them around. -So I filleted the first side
of my fish. I'm gonna cut this into nice little cubes for my ceviche. I'm gonna do a small
portion compared to your big old meat and. -Hey we're big guys we eat a lot. -I know but this is all
about tasting. -Oh really? This right here is a real meal. Let's say I'm making the appetizer you're
making the entree. -I'm making a real meal he's making a little appetizer everybody, that's the
difference. All right for my potato good amount of salt, garlic, powder a little bit of smoked
paprika. -I'm going fish into bowl and then I'm gonna be cooking this fish. -Yeah I can see. -With
acid. -That's right. -We're gonna go in with about five limes to really get this nice and acidic in
there. -Now I just put it on a tray like this make sure they're not stacked on top of each other
and into the oven at 400 degrees fahrenheit for about 40 minutes they go. -And then once I've
let this kind of mix around a little bit we want to keep this super, super cold for about
30 minutes or so to really let the fish cook through. It's essentially going to turn a little
bit more white instead of this translucent look that we have right now, but this is all I need
right now to cook my fish and then I start to work on that flavor. Are you a knifes sharp? -Yeah
they're okay. -Wait what? They're okay? seriously Wow! Now we're gonna make some brown butter
a whole stick of Nick's favorite butter. All I'm trying to do here everybody just combine
these ingredients together so we can brown up the butter together with a little bit of thyme and garlic.
It's really really easy to burn the butter but this is all I really want right here. -I'm gonna
take these torn up cilantro stems, I'm gonna go add them to that fish to get some cilantro flavor
in there, and then here I'm gonna make a cilantro oil to go on top of the ceviche a little
bit. In goes my cilantro and then I take this almost immediately so I don't lose too much of the
color, boom. -Look how more bright it is that's what I'm talking about. -Beautiful right? -Beautiful. I like
that you appreciate what's happening. -Of course. -I'm happy to have you here. -You're in my house and
you were saying that you're happy to be here? -It's time to chop up the last few things
for my recipe here so first things first, we do need a little bit of garlic. Gonna
give us a nice pop but we want to not put too much of it because we're not trying to totally
ruin anyone's breath and you don't want to smell Guga's breath on a bad day. Am I right Angel?
For my habaneros only a tiny bit no seeds, Guga says he's a baby with spice so I'm gonna put just
a hint. And then last thing here is a couple of my red onions in there, and then a teeny bit of lime
zest. So coconut milk goes in and that's gonna be this flavorful, flavorful coconut. -Creaminess as
well. -Coconut broth almost we're basically making a soup and kind of seasoning it all up right. We'll
go a little bit more lime juice. It's fresh, it's light that's what i'm looking for. I want as smooth
as possible, after it's gotten all that flavor I'm going one spoon at a time. -Nick's doing all his
thing over here, the only thing left I gotta do is to grill that beautiful steak. So I say at
least for me that is enough talking. While he'll continue and i'm gonna grill some beautiful steaks.
Let's do it! -Let's do it! Let's, let's, let's do it! [rock music] Before moving forward I want to thank today's
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this video but now let's get right back to it. -I'm not a fan. You can you go for that first for the
steak. -Yeah cause then you can wash it off. I'm just kidding. -Let's go for the fish first. I know
you don't like it but let's try it cheers, let's go. That's actually really good. -That is very good. -I've
had ceviche with Nick in Ecuador before and this is actually way better than that. Better. -I like
this a lot. -Better than you thought it would be? -Yeah. Nick, I'm proud of you man you're the
best. -Good job yeah. -All right so -All right let's go to the steak. -Steak time? Let's do
it. -Let's put some salt in there some Osmo. -A little dip, little dip. -Ready? -That was a huge dip. -That was a big dip. That was a lot of salt. -Allright cheers. -Alright let's do it. Ready? Wow! Super juicy with the wagyu you know you're
going to get tons of like that fat that just makes it more juicy than any steak. -Wagyu is
you know, pretty damn good. -It's hard to beat. -It's pretty damn good. -It's hard to beat. -I want to try
the. -All right with the potatoes. Im going to get a little bit more salt. -More salt?
-No a little bit less, a little bit less. -Cheers! -Guga it's amazing. -I love it. There's an amazing crust
like all around, tons of flavor. I mean it's just really hard to beat, it's incredible. -It's got
a really good amount of medium rare. -Yeah. -The gray band is kind of small too so you can tell
that it was pretty hot. -That's like one of the best tomahawks I've had. I love steak and this is
awesome and I don't love fish at all but that was really good. -There's a guy that doesn't like fish
and he really likes it. All right the verdict, Angel we gotta pick one that we like the most. Three, two,
one. -Stake. -Wow I didn't think you'd pick the fish. -You know why? Because fish is really bad to me
so if it tastes good I gotta i gotta give it. -It says a lot. -I gotta give it its you know
little shine. -For someone that doesn't like fish. -And I eat steak all the time so I'm going with
fish. Maybe it's because I don't get spoiled like this and have amazing steaks all the time
but this is this is amazing. -Nick that was a tie. -I know. -Good job -Right -I must say your ceviche
look incredible. Our camera guys we're both traitors. -I know right? -What's up with
that? -That's the bigger problem. -I'm excited to try yours thank you so much for
coming to my house appreciate it. You all right? -I'm good, I'm good. -You're nervous? -I'm always happy
to be here. -Good. Which one you want to go first? Now we got to try each other's dish. I'm excited
for this I'll be honest. -Then let's go you grab it cheers Nick. We've been filming for a while, it's
been sitting down but the juiciness as soon as you take a bite it's ridiculous. No
one knows Australia is on the map with wagyu but they're some of the best in the world probably
number two with Japan right? -100% and sometimes I really prefer the Australian because you know
even though the Japanese is better it can be a little bit too rich. -You could eat a half this
tomahawk if you were really hungry, but if this were Japanese wagyu I eat one piece like this -And
we're good. -Done for the day. -This is fantastic. -Thank you. -I see why Manny gave you the win. It's
pretty good not gonna lie. -He's still fired though. -Okay i'm excited to go for your ceviche.
-Ceviche. -I must say it looks real pretty. -It's pretty, it's a very giant contrast. We got
hot, we got cold, we got big, we got small. -And you got edible flowers. Come on. -I got a
little flower. -Oh come on guys. You ready?Cheers. -That's good. -That's delicious you know what I
mean. -So much flavor. -Refreshing because it's hot outside. -That with some plantain chips like it's
just hard to beat for me. -Absolutely. That's good! -Which one would you guys prefer? Let us know on the comments. Guys I hope you enjoyed this video, if you did enjoy make sure to give it a thumbs up,
if you're not a subscriber be sure to subscribe for future videos. Remember if you are interested
in anything I use, it's always in the description down below. Thank you so much for watching. Make
sure you guys go check out Nick's channel we did several videos together we even did some
crazy brisket, we did some insane stuff together make sure you guys go check them out. See you
guys on the next one. Take care everybody bye.
