Nicaraguan PACIFIC SEAFOOD!! Levanta Muerto & Clam Ceviche in Las Peñitas, Nicaragua!!

Описание к видео Nicaraguan PACIFIC SEAFOOD!! Levanta Muerto & Clam Ceviche in Las Peñitas, Nicaragua!!

🇳🇮CARLOS:   / carlos.tapia28  
🇳🇮VISITA NICARAGUA:   / visitanicaragua  
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My adventures in Nicaragua continued in Las Peñitas on my first full day in the country! Come with as I enjoy some succulent Nicaraguan seafood in Las Peñitas, Nicaragua!

Las Peñitas is a small surf town located about 25 minutes east of León. It’s one of the best spots in the country to enjoy Nicaraguan seafood!

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My guide Carlos and I would be eating a special seafood soup. But first, we visited the beach. It was beautiful, but I was ready to eat!

We passed by a vendor selling coconuts and crafts made from seashells! She made some turtles, roosters, armadillos, and more! I bought three for my daughters and also got three coconuts for us to drink.

The water inside was sweet and refreshing. Then, the vendor cut the coconuts open so we can eat the meat. She put the rest of the meat in a bag for us. She has coconuts every day!

I ate the coconut in the car as we drove past houses and vendors on our way to the restaurant. I also saw some hotels and hostels.

We arrived at Barca de Oro, a beautiful hostel and restaurant on the water with a covered terrace. It’s popular among surfers!

In the kitchen, they showed me how they make Levanta Muerto, a soup they say will bring you back from the dead! It contains fish, clams, squash, carrots, potatoes, onions, tomatoes, peppers, garlic, and butter.

She added the vegetables to the pot of water first. After it comes to a boil, the seafood goes in. She also cut an onion and tomatoes for a black clam cocktail. Then, they add lots of lime, lobster tail, shrimp, butter, greens, and stock!

They also fry and mash the plantains. They cook the shrimp, pepper, and lemon and a pico de gallo before frying the mashed plantains a second time. The pico de gallo goes in the dish first, and they surround it with the tostones topped with shrimp.

The soup starts with sour cream and the broth, which they mix together. Then, they add the fish, lobster, and vegetables, and serve the soup with tortillas on the side.

We went outside to eat. The soup looked unreal. The clams were delicious. It had a delicious, briny flavor. I loved the vegetables, and the rich flavor of the seafood was fantastic, and a little sweet.

The shrimp were so fresh and phenomenal. It was a very healthy and fresh soup! Then, I jumped on the lobster. It was so meaty and the meat itself was super buttery. I loved the buttery fish but had to look out for the bones.

The outdoor terrace was a fantastic place to eat and watch the surfers.

The black clam ceviche was excellent. I loved the diced vegetables, and the clams blew my mind. It was citrusy and crunchy, as well as briny. Eating it on top of crackers blew my mind.

Next were the tostones with shrimp and pico de gallo. They were very nice. The tostones were crispy on the outside but soft inside. I couldn’t get enough of the shrimp. Adding some of the black clam ceviche was great, too!

Then, we left the restaurant and explored the town. We saw a small kiosk selling snacks and home goods, hostels, B&Bs, and a few restaurants. This is a surf town, so it caters to them.

We met a vendor who sells fresh produce including avocados, limes, and melons. We passed through the town and made it back to the beach!

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About Me:

My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.

I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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