Choros a la chalaca
Moules cuites à la vapeur, servies dans leur coquille avec une salsa d'oignon rouge, tomate, maïs et citron vert.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Steam the mussels
Put the mussels and water in a large pot, cover and cook over high heat for 4-5 minutes, shaking the pot occasionally, until the shells open wide. Discard any mussels that stay closed.
- 24 mussels
- 100 ml water
✅ C'est prêt quand : shells have opened wide
Open the shells
Let the mussels cool for about 10 minutes, until you can handle them without burning your fingers. Pull off the empty half of each shell, loosen the mussel in the other half, arrange on a platter and chill in the fridge.
- 24 steamed mussels (from step 1)
✅ C'est prêt quand : mussels are cool enough to handle
Make the chalaca
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Top and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Steam the mussels
Put the mussels and water in a large pot, cover and cook over high heat for 4-5 minutes, shaking the pot occasionally, until the shells open wide. Discard any mussels that stay closed.
- 24 mussels
- 100 ml water
✅ C'est prêt quand : shells have opened wide
Open the shells
Let the mussels cool for about 10 minutes, until you can handle them without burning your fingers. Pull off the empty half of each shell, loosen the mussel in the other half, arrange on a platter and chill in the fridge.
- 24 steamed mussels (from step 1)
✅ C'est prêt quand : mussels are cool enough to handle
Make the chalaca
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Top and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
'A la chalaca' means in the style of Callao, Lima's port, whose people are called chalacos. The chalaca salsa is a chunky mix of onion, tomato, corn and chilli in lime that's also used on fish and other shellfish.
Choros a la chalaca are sold at seaside stalls and cevicherías as a quick, cheap starter.
⭐ Why It's Famous
Fresh, crunchy and zesty, it's like eating ceviche from a shell.
💡 Fun Fact
Many Peruvians eat them in one go, tipping the shell back to slurp up both the mussel and the lime juice.
Callao
-12.06°S, -77.12°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!