Choritos a la Chalaca: An Easy Recipe

Choritos are small, bluish-black mussels that are abundant on the Peruvian coast, especially at the port of Callao. They are bivalve mollusks that cling to rocks in the sea. Peruvian choritos are smaller and sweeter than European mussels, with an intense taste of the sea. They are sold fresh at fish markets, already cleaned and ready to cook. They are very affordable, nutritious (rich in protein, iron and omega-3) and versatile. Besides choritos a la chalaca, they are used in mixed ceviche, arroz con mariscos (seafood rice), sudados (steamed fish stews) and parihuela (seafood soup). High season is from May to October, when they are larger and meatier.

Yes, you can experiment with other seafood such as shrimp or octopus.

Yes, it is important to cook them to make sure they are safe to eat.

Keep leftovers in an airtight container in the refrigerator and eat them within 1-2 days.

No, this recipe contains shellfish and should be avoided if you are allergic to it.

To clean mussels, first discard any that are open and don't close when you tap them (that means they are dead). Under cold running water, scrub each mussel with a brush or scourer to remove algae, sand and dirt from the shell. Remove the "beards" (the filaments sticking out) by pulling firmly towards the hinge. If they are very dirty, soak them for 20 minutes in salted water, changing the water 2-3 times. To cook them, put them in a covered pot with white wine or boiling water for 3-5 minutes until they open. Discard any that don't open after cooking, because they are not safe to eat.

Choritos a la chalaca are served lightly cooked. The mussels are first steamed until they open (3-5 minutes), then left to cool and topped with the completely raw sarza chalaca (onion, tomato, lime, ají limo, cilantro). Cooked mussels with a cold raw salsa is the traditional preparation. They are NOT served raw like some oysters. Some more modern chefs barely blanch the mussels for 30 seconds, leaving them almost raw in a "mussel tiradito" style, but this requires extremely fresh mussels and is not the traditional chalaca way. For food safety, always cook mussels until they open completely.

Choritos a la chalaca should be eaten the same day they are made, ideally within 2-3 hours. Since the dish has raw ingredients (onion, tomato, lime) on cooked seafood, it is very perishable. If you need to keep them, refrigerate them immediately, well covered, and eat them within 12 hours at most. The lime will "cook" the mussels a little more over time, and the onion will become very strong. Freezing is not recommended because it completely ruins the texture of the mussels. For the best flavor and texture, make choritos a la chalaca just before serving and enjoy them right away, well chilled.

Chalaca sauce, or sarza chalaca, is a typical preparation from Callao (Lima's port) made with finely diced red onion, chopped seeded tomato, ají limo in small pieces, chopped cilantro, lime juice, salt and pepper. Everything raw, fresh and well mixed. The key is to cut the onion very finely and "wash" it with plenty of lime to take away its sharpness. The ají limo gives it that characteristic spicy touch, but you can adjust the amount to how much heat you like. This sauce is also used with other seafood such as black clams, octopus, prawns or fish. It is fresh, citrusy and bursting with flavor.

Yes, traditionally choritos a la chalaca are served with cancha serrana (large toasted corn kernels) sprinkled on top as decoration and for a contrasting crunch. The cancha is toasted in a dry pan until it pops and turns golden, then salted and sprinkled over the mussels just before serving. This crunchy touch contrasts perfectly with the softness of the mussels and the freshness of the salsa. Some people also add boiled choclo (tender corn) kernels. Cancha is not essential, but it is a traditional element that gives the dish authenticity and texture. If you don't have cancha, you can leave it out or use croutons.