Choritos A La Chalaca (6) Recipe
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
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Mussels
Chalaca Topping
Method
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
- 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.
