That's so great to find a Nicaraguan salpicón recipe here! My mom is from Nicaragua and she loves it, she never gets to have it though, since Nicaraguan cuisine hasn't really left it's country and in Mexico salpicón is quite different: it's stewed and shredded meat with minced fresh lettuce, tomatoes and onions. We also eat it with rice and beans though! Congrats on posting this...maybe I'll make some this weekend along with some tostones!
How about butter for the fat? How does that affect the crispiness?
I just picked up from a friend, who inherited the recipe from her spanish grandmother, the trick of using a whole egg. (as in, including the white). It makes for smoother mayo, with the downside that it doesn't keep for more than a day. Is it insane to be using whites? I've loved the results so far!
Great info on the marinating times! One of my favorites adds abalone (which needs way more marinating time, or am I ruining it?), firm small avocado cubes and a dash of olive oil.