Choros a la Chalaca
- Prep 20 min
- Total 55 min
- Ingredientes 10
- Porciones 4
Este plato de mejillones, o chorros, es famoso de la gastronomía peruana, y también uno de los más típicos del Callao, puerto marítimo de la costa central del Perú. Su preparación es muy simple y el resultado es simplemente delicioso. ¡Espero que te guste!
por
Carla Gutierrez
Actualizada Sep 20, 2016
Ingredientes
- 12 mejillones
- 2 cebollas, picadas
- 1/2 rocoto, sin venas y picado
- 1/2 taza de tomate, en cuadritos
- 1 1/2 cucharada de perejil, picado
- 3/4 taza de maíz, desgranado
- Jugo de 3-4 limones
- 1 cucharada de ají amarillo, molido
- 1 cucharada de aceite
- Sal y pimienta, al gusto
Instrucciones
-
1Limpia bien los mejillones con un cepillo. Ponlos a hervir en una olla. Retíralos a medida que se vayan abriendo, para evitar que se cocinen demasiado. Descarta los que no se abran. Deja enfriar los choros abiertos y coloca la mitad en una fuente.
-
2En un recipiente, mezcla la cebolla, el rocoto, el tomate, el perejil, el maíz desgranado, el jugo de limón, el ají amarillo, el aceite, la sal y la pimienta. Dejar reposar por 5-10 minutos.
-
3Coloca aproximadamente 1 cucharada de los ingredientes mezclados en cada valva de mejillón. Sírvelos y ¡a disfrutar!
Consejos de expertos
-
consejo 1
Acompáñalos con limón cortado por la mitad. -
consejo 2
Decora la fuente con lechuga, rocoto o pimiento rojo.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
Este plato de mejillones, o chorros, es famoso de la gastronomía peruana, y también uno de los más típicos del Callao, puerto marítimo de la costa central del Perú. Su preparación es muy simple y el resultado es simplemente delicioso. ¡Espero que te guste!
© 2024 ®/TM General Mills Reservados todos los derechos
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