Choritos A La Chalaca (6) Recipe
Recipe information
Make Choritos A La Chalaca (6) in just 30m. Slightly spiced and steamed mussels covered with diced onions, cilantro and tomatoes topped with Peruvian choclo and cancha, finally bathed in lime juice.
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Ingredients
Mussels
Chalaca Topping
Preparing Mussels
1. Clean the Mussels
Rinse the mussels under cold water to remove any sand or debris. Scrub the shells with a brush to ensure they are clean.
2. Steam the Mussels
In a large pot, add 1 cup of water and bring to a boil. Place the cleaned mussels in a steaming basket over the boiling water, cover, and steam for about 5-7 minutes, or until the mussels open. Discard any mussels that do not open.
Preparing Chalaca Topping
3. Dice the Vegetables
Finely dice the red onion and tomatoes. Chop the cilantro leaves, discarding the stems.
4. Mix the Topping
In a bowl, combine the diced red onion, tomatoes, and cilantro. Add the Peruvian choclo, lime juice, aji amarillo paste, and season with salt and black pepper to taste. Mix thoroughly.
Assembly
5. Plate the Mussels
Once the mussels are steamed and opened, carefully remove them from the pot and place them on a serving platter.
6. Top with Chalaca Mixture
Spoon the chalaca topping generously over each mussel, making sure to distribute the mixture evenly.
7. Garnish and Serve
Sprinkle cancha on top for added crunch and serve immediately, garnished with extra lime wedges on the side.
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