20 Nov Choritos a la chalaca – Peruvian-style mussels recipe
When you think of summer on the coast of Peru, especially in Lima, you will believe in this famous Peruvian dish called “choritos a la chalaca”, which is fresh mussels cooked and paired with a vegetable medley. This vegetable medley has a kind of salsa criolla flavour with some added veggies like tomatoes and corn kernels.
The name Chalaca comes from the region in which it was created, the port city of Callao. All those living in that particular zone are called “Chalacos”. The coastal town of Callao is known for serving these Peruvian-style mussels as an appetiser when you take a ceviche or on the beach.
If you want to impress your guest with a classic Peruvian seafood dish, you should try this easy recipe.
Ingredients:
- Fresh mussels
- red onions
- tomato
- rocoto pepper
- cooked corn
- lime juice
- oil
- kosher salt and pepper
- chopped coriander
Wash the fresh mussels in running water and discard all the fuzz they have around. This procedure is called debeard the mussels. Steamed the mussels in a large pot with water on the bottom over medium heat. Let it cook until it starts to open. Could you discard all the mussels that remain closed? Let them cool for at least 15 minutes so you can manipulate them. Open the mussels and discard the top shell, and with a spoon, detach the mussel from the shell and reserve it with the bottom shell.
Meanwhile, prepare the “Chalaca” by chopping small dice of onions and putting them in a large bowl. Peel and chop the tomatoes, discard the seeds, and combine onion with the tomatoes. Also, chop the rocoto chilli, discarding the seed and veins. If you want a little kick of rocoto, leave some of the veins. Added to the mixture with the corn kernels. If you cannot find Peruvian corn in the Latin market, use regular corn, which will add a bit of a sweet taste. Pour the lime juice, oil, salt and pepper and mix everything well.
Put a tablespoon of the salsa mixture into each half shell mussel. Let it stand for 3-4 minutes to make the juices penetrate the mussel, and put them on a serving platter with some lime wedges if you want extra juice.
If you want more recipes like this, please check my cookbook on Amazon: Peruvian Appetizzers and more.
Frequently Asked Questions about Peruvian Choritos a la Chalaca:
Choritos a la Chalaca is a delicious Peruvian-style mussel dish. It features fresh mussels topped with a vibrant salsa known as Chalaca, made from tomatoes, onions, lime juice, and spices. The result is a burst of flavours that perfectly complements the natural taste of the mussels.
You can typically find fresh mussels at your local seafood market or well-stocked grocery store. Look for tightly closed mussels or those close when tapped, indicating freshness. Make sure to clean and debeard them before cooking.
While fresh mussels are recommended for the best flavour, you can use frozen mussels as a convenient alternative. Thaw the chill mussels according to the package instructions before cooking. Keep in mind that the texture may differ slightly from fresh mussels.
Absolutely! The beauty of Chalaca salsa lies in its versatility. Please feel free to adjust the ingredient quantities to achieve the balance of flavours you want. Some prefer more heat with additional chilli, while others might enjoy extra lime for a tangier kick.
Scrub and wash mussels under cold running water to remove debris or barnacles. Check for any open mussels and tap them; discard them if they don’t close. To debeard, pull the fibrous “beard” protruding from the shell using a firm, outward motion. This step ensures your mussels are clean and ready for cooking.
While it’s best to enjoy Choritos a la Chalaca immediately after cooking for the freshest taste and texture, you can prepare specific components in advance. Clean and debeard the mussels ahead of time, and you can also prepare the Chalaca salsa a few hours before serving. Assemble the dish just before you’re ready to enjoy it to maintain its vibrancy.
Choritos, a la Chalaca, pairs wonderfully with crusty bread to soak up the flavourful juices. A simple green salad with a citrus vinaigrette can also complement the dish, providing a refreshing contrast to the richness of the mussels and salsa.
Choritos a la chalaca – Peruvian-style mussels recipe
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetiser
- Method: Cooking
- Cuisine: Peruvian
Description
You will find this appetiser in every “Cevicheria” around Peru. It is refreshing and will be a perfect way to entertain in warmer water.
Ingredients
- 24 mussels
- 2 chopped red onions
- 1 tomato, peeled and chopped
- 1 rocoto pepper, chopped
- 1 cup of cooked corn
- 1/3 cup of lime juice
- 2 tablespoons of vegetable oil
- coarse salt and pepper
- 1/2 teaspoon chopped coriander
Instructions
- Clean and debeard the mussels, discarding the hair attached to them under cold water.
- Steamed the mussels in a large pot, covering them with water, and let them cook until they open. Discard the mussels that don’t open. Let them cool down for 15 minutes.
- Carefully open the mussels and remove the top shell from each mussel.
- Prepare the “Chalaca” sauce by mixing chopped onions, tomato, “rocoto” pepper, and corn kernels. Season them with lime juice, chopped coriander, oil, salt and pepper.
- Serve the “Chalaca” sauce over each mussel and enjoy them at room temperature or cool. Pair it with a nice cold beer or cold beverage.
Keywords: Choritos a la chalaca, peruvian mussels, chalaca mussels
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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