Choritos a la Chalaca
Peruvian Choritos a la Chalaca Recipe
The first time I tried the Choritos a la Chalaca was at a family gathering, the dish caught my attention because until that moment I had only eaten Choros in soup, so I tried them and I loved it. Its presentation is very colorful and it is served in the choro shell , which acts as a spoon when eaten. It is also the perfect accompaniment to a very cold beer. To eat!
How to Prepare Mussels in Chalaca Style
It seems incredible that such a simple recipe is so delicious. To prepare some delicious Choritos a la Chalaca is to mix the mussels with the exact amount of onion, chili, lemon and salt. The cooked corn (Elote) and diced tomato are the additional touch of color that gives the dish more consistency.
|🔪 Prep Time||15 minutes|
|🍲 Cook Time||15 minutes|
|⏲️ Total Time||30 minutes|
|🍽️ Servings||6 servings|
|🔥 Calories||120 calories|
- 2 dozen of mussels 24 units, portion of 4 per person is calculated
- 1 medium red onion julienned
- 1 stalk of celery
- 2 cups of red onion chopped into small squares
- 1 cup red tomato, peeled and chopped into small cubes
- 2 tablespoons diced red hot pepper
- 2 tablespoons diced yellow limo chili
- 2 tablespoons chopped coriander leaves only
- 1 cup of cooked and shelled Serrano corn
- 1 1/2 cups lemon juice about 10 lemons
- 1 tablespoon olive oil
- Juice from cooking the mussels
- Salt and pepper to taste
The Cleaning of the Choros
- Wash the shell of the mussels with abundant water, remove all the stuck sand and other impurities, if necessary you can scrape them with a knife or rub them with a hard brush. You should also remove the beards, which are small hairs that protrude from the shell.
- Once clean, place them in the pot with the julienned onion and celery stalk, add a couple of tablespoons of water, cover the pot well and let them steam until the shells open (approximately 3 minutes) .
- You have to constantly check the cooking, you must remove the mussels from the pot as they open and place them in a bowl or plate. When they are all cooked, strain the juice that remained from cooking and keep the broth. If any choro did not open, it is better that you discard it.
- With the help of a spoon, remove the mussels from their shell, being very careful not to break them in the process, also remove any beards or hairs that may have remained.
- Separate the shells in two and keep them for the assembly of the dish.
- Mix the rest of the ingredients in the bowl: onion, hot pepper, tomato, chili pepper, cilantro, corn, lemon juice, broth from cooking the mussels and olive oil.
- Season with salt and pepper to taste. Let it rest for about 5 minutes before you start preparing the mussels.
- After that time, mix the sauce again and test the seasoning, at this time you can add more salt or hot pepper if it does not seem very spicy.
At your service
- Take a shell and place a mussel in it, cover it with a generous portion of the sauce and arrange it on a platter or plate that you can decorate with lettuce as a base.
- Serve immediately so the onion doesn't overcook.
If you want to give it a special touch follow the secrets that we leave you down here.
Tips and tricks
- The mussels must be large and fresh, never keep them more than 1 day before using them. The freshest are those that are well sealed.
- You can also mix the mussels with the sauce a couple of minutes before serving, so it absorbs the flavor better.
- For the most daring, you can make the Choritos Achorados version, which has twice as much chili as the original recipe.
The Choritos a la Chalaca are a classic throughout the Peruvian coast, but their creation is attributed to the inhabitants of the Port of Callao , coastal area very close to the city of Lima, who are called "chalacos" , hence the origin of the name.
Most of the Chalacos are dedicated to fishing, so they spend several days on board their ships at sea, which is why their main source of food is the marine products they have on hand. It is known to this day today that every fisherman goes out to work carrying as minimum tools of sustenance: knife, lemons, onions and salt.
At some point, one of them changed the fish for mussels and created the first recipe for Mussels a la Chalaca . Over time, they added other ingredients and it began to be served as a Piqueo (appetizer) in the food stalls on the beaches, as it is very cheap, delicious and easy to prepare.
Having become famous among diners, they are now the obligatory Piqueo in almost every seafood restaurant, while you review the menu or wait for your order to be brought.
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