Choros a la Chalaca

Name: Choros a la Chalaca
Cuisine: Peruvian
Ingredients: ½ cup peeled, seeded and finely diced tomato; ½ cup fresh corn kernels, cooked; 1 tbsp ají amarillo paste; 1 tbsp vegetable oil; Juice of 5 key limes; Salt and pepper; Salt and pepper; 1 doz mussels; 1 red onion, chopped as finely as possible; ¼ cup seeded and finely diced rocoto; 1 tbsp freshly chopped parsley

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This presentation of fresh mussels is a classic of Peruvian seafood cuisine. It is known in slightly different forms along the entire 2,000 kilometer coast of Peru. Chalaca means it comes from Callao, Lima’s bustling port area, where this recipe has its roots.

Ingredients

1 doz mussels
1 red onion, chopped as finely as possible
¼ cup seeded and finely diced

Americas
Peru
Lima
Callao
Fish course
Pescatarian
Gluten-free

Method

Preparation

Discard any mussels that are not tightly closed. Remove beards (fibrous fringe) with a small sharp knife and rinse mussels very thoroughly under cold running water, scrubbing with a brush to remove any grit or mud. Drain.

Steam mussels gently, removing from steamer as they open to prevent overcooking, discarding any that do not open. Allow to cool.

Place mu