Choros a la Chalaca

This appetizer is a classic of Peruvian seafood cuisine and very popular along the entire coast of Peru . Chalaca style refers to Callao , the port area of Lima .

• 12 New Zealand Mussels or Mediterranean Mussels
• 1 cup of white wine
• half cup of water
• 4 cloves of garlic
• half red onion, very finely chopped
• quarter of a cup seeded and finely diced rocoto aji
• 2 tablespoon finely minced cilantro
• 1 cup fresh corn kernels , about two corn ears
• 2 plum tomatoes, peeled, seeded and chopped
• 1 tablespoon aji amarillo paste*
• 3 tablespoon extra virgin olive oil
• juice of 5-6 key limes
• salt and pepper to taste

*Aji Amarillo Paste:

• 8 ounces frozen aji amarillo
• quarter of cup sugar
• 2 Tablespoons apple cider vinegar
• 1Tbs. vegetable oil

Instructions:
To make the aji amarillo paste, Thaw the ajies to room temperature. Stem, seed, and devein them. Strain ajies and place in a blender. Add the sugar, vinegar and oil and blend until you have a smooth paste. Press through a fine mesh sieve to remove any pieces of skin.

Mussels:
Discard any mussels that are not tightly closed. Remove beards and rinse mussels under cold running water to discard any grit or mud. Drain. In a deep skillet, place the mussels with the garlic and wine and saute for 1 minute. Add the water, cover and cook until they have opened 2-4 minutes. Discard any that do not open. Drain, discard the garlic and let the mussels cool. Place mussels on the half shell on a serving platter. Reserve.

Salsa:
To cook the corn, place the ears in a pot with cold water to cover. Boil until tender, about 10- 15 minutes. Drain and let corn cool. Cut the kernels from the ear. 

In a small bowl combine the onion, rocoto aji , cilantro, tomato and corn. Stir in the aji amarillo paste, key lime juice, olive oil and season with salt and pepper. Let stand 5 minutes. 

Drop a spoonful of salsa onto each mussel. Garnish with wedges of key lime and serve immediately.

Serves 4-6

Penelope Alzamora