Ceviche is a recipe that originates in the South American countries of Peru and Ecuador, but the fact that a dish has a country of origin does not limit it to having variations throughout the American continent.

In our country, ceviche with beer is served in restaurants called cevicherias. Here we will show you how to make this dish at home:

Ingredients

• 2 lbs boneless fish fillet, washed and chopped
• 1 cup lemon juice
• 3 Tomatoes
• 2 Onions
• 4 Chiltomas

Preparation

1. Cut the tomatoes, onions and peppers into very small pieces.
2. In a cup pour the lemon juice on the fish pieces, use salt to taste and let it rest for 2hrs
3. Mix the tomato, chili and onion with the fish and lemon juice and let it rest for 1hr
4. We test our acid mixture to be balanced with the salt point and add to the taste any ingredient if necessary.
5. You can use chili to taste!

Ceviche or fish ceviche is a very simple mix to prepare and at the same time a very good way to surprise families in Nicaragua with this rich delicacy.

Ingredients for 6 servings

• 2 tablespoons of oil
• 1 onion, chopped
• 2 Chopped Chiltomas
• 3 cloves of garlic
• Salt
• 1 chopped tomato
• 1 pound of ground or shredded meat
• 2 cups of fried rice
• 1/4 cabbage cut into strips
• 1/4 cup black vinegar
• Chopped onion to taste
• 1 cup with water
• 1 cup of flour
• 1 beaten egg
• 6 Corn tortillas
• Chiles congo to taste

Preparation:

1. At a regular fire in a pan add 2 tablespoons of oil.
2. Add chopped onion, 3 cloves of garlic, 2 chopped peppers, and let it soften.
3. Once it is cooked, add chopped tomatoes, let it fry and add salt to taste.
4. Now we proceed to add the meat, either ground or shredded together with a little salt to taste.
5. We stir-fry and let it fry a little bit, not letting it dry out completely.
6. Now we proceed to add the cups of rice already fried to the casserole.
7. Once it takes shape, color and smell, we turn off the pan and let it rest.
8. Now we proceed to make the salad, taking the cabbage and chopping it into strips, a common cut in Nicaragua.
9. We add a diced tomato, black vinegar, chopped onion and salt to taste.
10. Then we mix all the elements and let it rest for about 20 minutes.
11. Now put water in a bowl and add 1 1/2 cups of flour and mix.
12. We put a beaten egg and we must take care when mixing that this is spicy and manageable, but not «thin», we added a little salt to taste.
13. Now we take an omelet and without exaggerating we take a little «stuffing» that meat with rice from our casserole that we prepared at the beginning of these steps.
14.  Once we fold and close our tortilla filled with meat, we proceed to muddy it with the flour mixture.
15. Now in a casserole, we integrate enough oil until it covers the tortilla enough, and we let it cook, making the tortilla brown on both sides.
16. Once it is browned, we take it out and drain the oil and put it on a plate and decorate it with our cabbage salad and eat it.

Here we will show you how to make one of the gastronomic delights of Nicaragua:

Ingredients

• 1lt of milk
• 1 1/2 cups of sugar
• 4 cinnamon sticks
• 2 ounces of rice

Preparation

1. Pour the milk into a hole, add sugar and cinnamon
2. We keep the mixture moving while we wait for the cooking
3. After the milk has been reduced by 1/3, add the rice, which should be washed and liquefied with a little water.
4. We continue to move our mixture until we get the texture of the box (somewhat chewy)
5. In a container we let it cool down so that we can give round shapes to our rich nica boxes.

   Now that you know how to make a cajeta of Nicaraguan milk we invite you to learn more about these rich desserts made in Nicaragua.

Why is it called Quesillo?

The literary word means «small cheese» and the basic ingredients are always Nicaraguan cheese, tortilla, onion and vinegar. In the fast and playful Spanish spoken in Nicaragua, the phrase «claro que si» (of course) is often changed to «claro quesillos».

They are a popular snack to eat on the go, and you can usually find quesillo in places where there is a lot of traffic, such as bus stops and gas stations.

The road from Managua, the capital, to León, the second largest city, is dotted with quesillo stands.

Ingredients:

• A corn tortilla
• Nicaraguan quesillo cheese. The cheese is white, soft and somewhat chewy.
• Finely chopped onions in vinegar
• salt
• Sour cream

How to prepare pickled onions from the quesillo?

1. We take the raw onion and boil it in water.
2. Once it’s cooked a little, we dip the chopped onion in it.
3. Once this has happened we must give it some time and taste it, guaranteeing that it is neither overcooked nor raw. Leave it at least 4 minutes.
4. After this time, we take them out and put them in black vinegar.

Preparation of quesillo nica:

1. Roll the tortilla around the cheese.
2. Add the onions in vinegar.
3. Finish with salt and a dash of sour cream.
4. Serve!

The quesillo is usually served in a small plastic bag to keep the vinegar, even many nicas, tie the bag and eat it as if it were an «ice cream», because in this way, all the juices and flavor together are preserved, making an unparalleled explosion.

Ah! And let’s not forget to consume it with its respective freshly made tiste.

Advice!

In Nagarote, onions are pickled in banana vinegar. This gives the dish a unique flavor that is difficult to replicate in your home. Unless you only have banana vinegar on your shelves.

Some fun facts about Quesillo

• The term quesillos can cause some confusion when people from various parts of Latin America meet because it denotes very different dishes depending on their country of origin.
• In Colombia it is a double cream cheese wrapped in a banana leaf, while the Mexican quesillo is a type of string cheese sold in balls of different sizes.
• If you order quesillo in Venezuela, you will get a desert made with eggs, condensed milk and caramel, completely without cheese.

Good! Now that you know how to make quesillo in Nicaragua, it’s your turn to enjoy this easy but delicious dish from our country.

What will you find in this recipe? Click on what you need and save time!

Origin

The origin of this cake is disputed, with culinary historians divided between Mexico and Nicaragua. Today, the cake is eaten throughout Central America and has also begun to appear in bakeries in the United States.

The use of evaporated and condensed milk is a firmly rooted part of Latin American culture, although condensed milk did not exist until the 1850s and evaporated milk came on the scene even later.

However, once these dairy products saw the light of day, they caught on very quickly in Latin America and for good reason.

Unlike fresh milk, canned milk can be stored and transported without being damaged; a highly desirable feature in a part of the world where vast areas of land experience tropical temperatures all year round. Even in today’s Nicaragua, many families live without modern conveniences such as refrigerators.

Ingredients of Nicaraguan 3 milks:

• • • 3/4 cup butter
    • 1 ½ cup of sugar
    • 9 eggs
    • 1 teaspoon vanilla extract (can be substituted with vanilla sugar)
    • 2 cups of wheat flour
    • 1 ½ teaspoon baking powder
    • 1 cup of milk (fresh or evaporated)
    • 1 teaspoon cream of tartar (hydrogen tartrate with potassium) or 1 teaspoon white
    • vinegar
    • 2 cups heavy whipped cream
    • 5 ounces of evaporated milk
    • 14 ounces of sweetened condensed milk
    • 2 cups heavy whipped cream
    • 1 cup of sugar

Preparation:

• • 1. Place the butter at room temperature to soften it.
    2. Preheat the oven to 175 degrees C or 350 degrees F.
    3. Grease and flour a baking pan. (Approximately 9 × 13 inches or 20 × 30 cm is recommended.)
    4. In a large bowl, mix butter and sugar until smooth and fluffy.
    5. Separate the egg yolks from the egg whites. You will use both in this recipe.
    6. Add the egg yolks to the bowl one at a time, beating each egg well before adding a new one and stirring in the vanilla.
    7. In another bowl, sift out the flour and baking powder.
    8. Add the flour mixture alternately with the milk, beating well after each addition.
    9. Place the egg whites in a glass or metal bowl and beat them with cream of tartar or vinegar until firm peaks form.
    10. Use a rubber spatula to gently fold the egg whites into the butter mixture.
    11. Spread the mixture evenly on the baking dish.
    12. Bake in the oven until a toothpick inserted in the center of the cake comes out dry. This will normally take 25-30 minutes.
    13. Allow the cake to cool.
    14. Mix the 2 cups of heavy whipped cream with evaporated milk and condensed milk in a small bowl.
    15. Pour the milk mixture over the cake until it is completely soaked and can no longer be absorbed.
    16. Do not pour all the milk over the cake without checking how much is actually absorbed, as this can lead to a cake that is too soggy.
    17. Beat the other 2 cups of whipped cream and mix with the sugar.
    18. Spread the whipped cream over the cake.
    19. Place the cake in the refrigerator.

Tips!

• 1. The Tres Leches dessert or cake is usually decorated before it is served, for example. With meringue, nuts, colorful berries and tropical fruits.
  2. If you want to give the cake a more adult touch, add some Flor de Caña rum to the milk mixture.
  3. On the Caribbean side of Nicaragua, condensed milk is often replaced with coconut milk, and the cake is decorated with large and small coconut flakes over the whipped cream.

Ingredients

• 6 tender corn
  1/4 cup shredded cheese
  1 teaspoon of cream
  2 tablespoons of sugar

Preparation

1. Remove the corn kernels from the cobs, and then grind them with a little water.
2. In a bowl mix the corn dough with the grated cheese, cream and sugar to taste.
3. We will take a portion of the mixture and place it on top of a dry banana leaf, clean and greased with butter.
4. We give our mixture the shape of a tortilla and then cover it with another banana leaf.
5. We place the güirilas on a comal or hot plate.
6. When it cooks and browns the bottom, we turn it over and wait for the same thing to happen on the other side.

For a better taste of the Güirila of Nicaragua we recommend that it be accompanied by cream and curd from the northern cities of our country, including Sébaco.

Ingredients

• 1lb of beef (stone hand)
• 1 red pepper
• 1 green pepper
• 1 onion
• 1/2 head of garlic
• 1 cup of lemon juice

Preparation

1. Place the meat for 1 hour of cooking in 2 litres of water, with 1/2 head of garlic and a little salt to taste.
2. Chop into small pieces the red pepper, green pepper and onion.
3. Cut the meat into medium pieces and then grind it in a food processor.
4. Then we mix the meat with the chiltoma and the onion.
5. Pour in the lemon juice to taste.

We have finished cooking our delicious Salpicón nica, it is time to eat and be happy.

This recipe can be served with ripe banana slices, cabbage salad, rice or gallo pinto.

Ingredients:

• 1 dozen mangoes.
• 2 green papayas.
• 500 green jocotes.
• 2 pounds of currants.
• 1 pineapple seasoning.
• 3 bundles of rapadura candy.
• 2 pounds of nancites in tanning.
• cinnamon in slices (to taste)
• peppercorns (to taste)
• clove(to taste)

Preparation:

1. What you must do is peel the papaya and make them in fine threads, this must put them in the sun so that the flavor is more delicious.
2. Now proceed to peel the mangoes and wash the fruits that you are going to use, when everything is ready it is time to wash everything in a pot.
3. In the pot or in a pot, you should add all the fruits with a little water and put them to boil at low heat for 10 minutes maximum.
4. In total the hours that the syrup should be in the fire at least 3 hours, remember that it should be shaking constantly and low heat, the fruits should be taken of a dark brown, and if you have left white is that they are not in their point yet.

• 12 pounds of corn.
• 5 pounds of dry cheese.
• 4 eggs.
• bag and a quarter of salt.
• 4 pounds of butter.
• A fist of lime.

Preparation:

1. The first thing you must do is wash the corn very well, then put it in a pot and cook it with plenty of water and salt, move it very well until the corn is peeled without being boiled.
2. When the corn throws the layer on top and the grain is soft, remove it and put it to cool and wash it.
3. Put a container with little water, add more broth and let the corn soak for about 24 hours.
4. Then rinse the corn again and drain, add the eggs, salt, cheese and butter and grind.
5. Then knead on a table and make the doughnuts in a circle.
6. Arrange them in a pan and put them in the oven for about 12 to 15 minutes until they are toasted.

Now that you know how to make Somoteña Doughnuts from Nicaragua, it’s your turn to cook them and accompany them with coffee as a religion.

If instead of cheese, curd is used, then it is called Sopa de cuajada, as it happens in the west of the country (León and Chinandega). Depending on who prepared it, there are variations on the milk and its derivatives, some* besides cheese incorporate milk, cream and butter or make combinations of 2 to .1 of them, either case, it is still one of the delights of Nicaragua.

Ingredients (portion of 4 to 6 people)

• 1 1/1 liters of water
• 1 onion in pieces
• 6 cloves of garlic, minced
• 2 tomatoes in quarters
• 2 chiltonas in pieces
• 1 bun of good grass
• 1 pound of tortilla dough
• 2 cups grated dry cheese (or freshly grated curd) 1 egg, beaten
• Diluted annatto to taste and salt
• 1/2 lithium of milk
• 4 ounces of cream
• to sour orange juice to taste
• sufficient oil

Preparation

1. Bring the first six ingredients to a boil for 5 minutes, while adding the cheese or curd, egg, annatto, and salt to the dough and mixing well. Separate 1 cup of the prepared dough and dilute it in the milk, after 5 minutes of boiling the broth.
2. Add in a trickle and continue to stir the diluted dough when it comes to a boil.
3. Take a little of the soup and put the cream in it, stirring it vigorously to incorporate it.
4. Then pour into the soup, add sour orange juice, ratify the salt point and let it boil for 4 to 5 more minutes.
5. If you like the soup less thick, add a little water and ratify the salt and acidity points.
6. Take portions of the dough and make pancakes or doughnuts according to your taste and fry them in plenty of hot oil until they are cooked, browned and lightly toasted. Serve the soup with the doughnuts or pancakes.

And after cooking this delicious recipe, we can make a unique Almibar. What do you think? Let’s keep going!