Delicious peruvian meals that you can easily make at home.
Choritos a la Chalaca is one of the most traditional marine dishes of the Peruvian coast. Choritos are mussels, and “a la chalaca” means “Callao style“. It’s simple, steamed mussels, covered with a vegetable medley and spicy with rocoto. Usually they are served with cold beer before lunch, as a tasty treat to open the appetite. When buying mussels, make sure they are extremely fresh and heavy for their size, but not too much because they could be full of sand.
- 12 Mussels tightly closed
- 2 Medium size onions, finely chopped
- Juice of 3 key limes
- 1 Tablespoon ají amarillo fresco / fresh yellow aji (chili), blended
- ½ Rocoto – red hot pepper, rinsed, seeded and deveined, finely chopped
- 1 ½ Tablespoon parsley, finely chopped
- ¾ Cups corn kernels, cooked
- ½ Tomato, peeled, seeded and cut in small cubes
- 1 Tablespoon oil
- Salt and Pepper
- 1 Key lime, cut in wedges to serve
- Rinse mussels thoroughly and scrub under running water. Discard any mussels that are not tightly closed.
- Cook mussels in boiling water and remove from pan as soon as they open, to prevent overcooking them. Discard mussels that do not open. Cool.
- Open mussels with a knife and place half on a serving dish.
- Combine in a medium size bowl, onion, red hot pepper, tomato, parsley, corn, ají, oil, key lime juice, salt and pepper.
- Let mixture stand for 15 minutes.
- Place approximately 1 ½ tablespoon of this mixture over each mussel.
Recipe | Choritos a la Chalaca
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