peruvian cuisine
A FUSION OF FLAVORS AND HISTORY
Peruvian Recipes
We graciously thank Chef Carla Bentin, Astrid y Gaston, for her contribution of these recipes.
CHORITOS A LA CHALACA
(serves two)
Lunch at a cevicheria doesn’t begin until choritos a la chalaca (mussels dressed with onions, peppers, and lime juice) hit the table. Then, with choritos, canchitas (toasted corn kernels), and cold beer in hand, you can order up the main course.
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| 6 mussels | ||||
| 1 ear of corn, boiled (preferably large-kernel Peruvian corn) | ||||
| 8 key limes | ||||
| 1 red onion | ||||
| 1 Italian tomato | ||||
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1 red pepper
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| 2 tablespoons cilantro, chopped | ||||
| Extra virgin olive oil | ||||
| Salt and pepper | ||||
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Wash the mussels well. Boil the mussels until they open, about 20 minutes. Once the mussels are cool, break apart the shells and use a spoon to free the mussel. Open the lips of the mussel and cut away the dark, seaweed like interior. Set aside.
Cut loose the kernels of corn, and set side. Finely chop red onion. Remove all seeds from the tomato and red pepper. Dice finely, as with the red onion. Juice the key limes. Mix together the corn, onion, pepper, tomato, and lime juice. Drizzle with extra virgin olive oil. Season with salt and pepper. Add mussels. Combine well. To serve, take half a mussel shell, ensure that it is well cleaned, and fill it with two heaping tablespoons of the mussel mixture. Be sure that each shell contains a mussel as well as the vegetable mixture. Drizzle each with a bit of extra dressing. |
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