Choritos a la chalaca – Peruvian-style mussels recipe
You will find this appetiser in every “Cevicheria” around Peru. It is refreshing and will be a perfect way to entertain in warmer water.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetiser
- Method: Cooking
- Cuisine: Peruvian
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.