15 min / 30 mussels
This perfect snack tiradito comes from Callao, the north port of Lima. The capital actually was chosen because it was situated near the port. Like a lot of immigrants in the 19th century my great-grandfather arrived here after a two-year boat tour from north Italy. Here he got married, started a family and became Peruvian. Veggie? Replace the seafood by avocado!
- 30 mussels
- 2 red onions cut thinly julienne
- 4 tomatoes cut thinly julienne, without the seeds
- 2 tbsp of tabasco or 1 chili
- 2 tbsp olive oil
- 2 tbsp limejuice
- 2 tbsp finely chopped cilantro + 1 tbsp for garnishing
- salt and ground black pepper to taste
- 30 cooked corn or choclo kernels
- Soak the onion in ice water for 5 minutes.
- Wash the mussels, pull of the beard and cook for 2 minutes. Throw away the mussels that haven’t opened.
- Pull the mussels from their shells (gently!) and place the mussels back on one half of the shell.
- Rinse the onion well and mix with the tomatoes, the chili, lime juice, olive oil and cilantro.
- Add salt and peper to taste. Now your salsa criolla is ready!
- Spoon the salsa criolla over the mussels and garnish each shell with one corn kernel and a bit of cilantro.