There is a lot of ways to prepare the mussels, of course. But in Callao, the main port of Peru, there is a special one: the mussels are cooked a little and then they’re served with a mix of lime juice, corn kernels, yellow chili/pepper, rocoto… It’s almost a tradition to eat the choros a la chalaca in summer, after going to the beach (or in the beach, in some restaurant). But if you come to Peru, you can try it in any cebicherÃa – this is the name of the restaurants which sell cebiche. This recipe is for 3 to 4 people.
Preparation:
- 12 fresh mussels – verify they’re well closed!
- 2 medium onions, chopped
- Juice of 3 – 4 limes
- 1 tablespoon of yellow chili/pepper paste (see the link)
- 1/2 rocoto chili/pepper, cleaned, without seeds and chopped
- 1 1/2 teaspoon of chopped parsley
- 3/4 cup of corn kernels
- 1/2 cup of peeled tomatoes without seeds
- 1 tablespoon of vegetable oil
- 1 lime cut in 4 pieces (for serving)
- Salt
- Pepper
Preparation:
Clean well the mussels. Wash and clean them with a brush. Do not use any mussel well closed.
Cook the mussels in boiling water and remove them from the flame while they’re getting opened -you don’t want they get overcooked. If some mussel don’t get opened, remove them. Let them cool down.
Open the mussels and put them in a dish.
In a bowl, mix the onion, rocoto, tomato, parsley, kernels, lime juice, yellow chili/pepper, oil, salt and pepper. Let it go down for five minutes.
Pour more or less one tablespoon from this mix over each mussel, and serve with a piece of lime.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Seafood, Recipes with Mussels, Entrees, Choros a la Chalaca, Callao-style Mussels.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Seafood, Recipes with Mussels, Entrees, Choros a la Chalaca, Callao-style Mussels.
