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Tuesday, May 24, 2022

Choritos a la chalaca recipe

Updated on 07/15/2021 03:22 am

Onion in squares, tomato in cubes, shelled corn and a few drops of lemon are the ingredients of the ‘chalaquita’, a bush born in the port of Callao which gained fame when it was combined with mussels, those rich-flavored mollusks. Today we will teach you the recipe for mussels a la chalaca, one of the most irresistible dishes of the Gastronomy of Peru and that they are perfect for you to surprise your family.

MORE INFORMATION | Fish pickle recipe


  • 24 choros
  • 1 cup chopped onion
  • 2 tbsp. chinese onion, white part, minced
  • 1 tbsp chili pepper without veins or seeds, minced
  • 2 tbsp. yellow chili without veins or seeds, minced
  • 1/4 cup lemon juice
  • 1 tbsp olive oil
  • 1 tbsp chopped cilantro
  • salt and white pepper


  1. Clean the mussels, put them in a pot with a cup of water and cook them over high heat, until they open, for about five minutes.
  2. Take them off the heat, take them out of their shells. Reserve the mussels and their shells separately.
  3. In a bowl, mix the onion, Chinese onion, chili peppers, lemon juice, olive oil, cilantro and season. Add the mussels and mix well.
  4. Place the mussels in their shells and cover them with the onion and chili sauce. Serve.

This Recipe was published in menuperu.elcomercio.pe on 04-10-2012

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