Choritos a la Norteña “Mar Adentro”

50 min
This isn't your typical chalaca; it's a “super loaded” and forceful version, inspired by the richness of the Peruvian North Sea. It's a fresh and vibrant salad that combines a variety of cooked and chopped seafood — choros, octopus, prawns and fan shells — with the classic base of a chalaca: finely chopped onion, tomato and chili pepper. The northern touch is provided by the cooked zarandaja and the canchita serrana, which give it a unique texture and flavor. It all comes together with a powerful dressing of fresh lemon juice, a touch of beer and cilantro. Traditionally, it is served on the valves of the choros.

INGREDIENTES

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8
Porciones

HERRAMIENTAS

  • + Large pot for parboiling.
  • + Frying pan.
  • + Very large mixing bowl.
  • + Cutting board and knife.
  • + Lemon squeezer.

INSTRUCCIONES

Step 1:

Prepare the seafood. Clean the jets well and steam them until they open. Remove the seafood from one of the valves and chop it. Reserve the clean valves for serving. If you have the remaining raw seafood, cook the octopus until tender, boil the prawns and sauté the shells in butter and garlic. Chop everything into small cubes.

Step 2:

Make the Base of the Chalaca. In a very large bowl, place the onion, tomato and chillies, all finely chopped.

Step 3:

Bringing All Flavors Together. Add all the already chopped and cold seafood to the bowl. Add the cooked zarandaja, the mountain range and the fresh chopped cilantro.

Step 4:

The Dressing. Season the mixture generously with salt and pepper. Pour in the freshly squeezed lemon juice, a good splash of olive oil and the final touch of beer.

Step 5:

Mix and Serve. With a spoon, mix all the ingredients carefully but in such a way that all the flavors are well integrated.

Step 6:

The Classic Plating. Take the valves from the choros you reserved and fill each one with a generous portion of the mixture. It serves immediately.

TIPS

  • + Quality is Key: The freshness of the seafood is the secret of this dish. Make sure you use good quality products for a spectacular result.
  • + Crunchy Textures: The mountain field and the zarandaja are not just an ornament, they are essential to give this dish the characteristic texture and flavor of the north. Add the court right at the end so it doesn't get soft.
  • + All in Cold: Make sure all cooked seafood is completely cool before mixing with vegetables and dressing to keep the dish fresh.
  • + Immediate Service: Like any dish marinated in lemon, this one should be served at the time of preparation to enjoy the freshness and so that the seafood does not “overcook” in the lemon acid.