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Finally got to try rondon, this dish I had been hearing so much about and it lived up to its reputation. It was a coconut base with conch, yucca , sea bass , platano , green banana, and shrimp topped with a squeeze of lime juice .It was absolutely amazing and so rich with flavor. 
This dish is one that is considered to be very Nicaraguan and can vary in ingredients depending on the time o year . For example after the first of July when lobster season begins it can be made with that. Also there is apparently a version made with only beef and no seafood.
For my independent research project I'm planning on focusing on dishes like rondon that reflect the culture and history of Nicaragua. This dish for example has a lot of Caribbean influence which is appropriate to the region an ethnic groups.
It was really enjoyable to watch the women make this great dish from scratch . Especially pressing the coconuts for their milk. 
No canned coconut milk here.
Just some more pictures from the process.
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