Melanesian-style Choritos a la Chalaca

Ingredients

In this Melanesian adaptation, the traditional Peruvian Choritos a la Chalaca is infused with the tropical flavors of Melanesian cuisine. The original dish typically features a salsa made with Peruvian ingredients such as corn, onions, and tomatoes. In the Melanesian version, these ingredients are replaced with tropical fruits like pineapple, mango, and papaya, giving the dish a unique and refreshing twist. We alse have the original recipe for Choritos a la Chalaca, so you can check it out.

• 24 fresh mussels 24 fresh mussels
• 1 cup (240 ml) pineapple, diced 1 cup (240 ml) pineapple, diced
• 1 cup (240 ml) mango, diced 1 cup (240 ml) mango, diced
• 1 cup (240 ml) papaya, diced 1 cup (240 ml) papaya, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red onion, finely chopped 1 red onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1/4 cup (60 ml) lime juice 1/4 cup (60 ml) lime juice
• 1/4 cup (60 ml) coconut milk 1/4 cup (60 ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 10g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Scrub the mussels under cold water to remove any dirt or debris. Discard any mussels that are open or do not close when tapped.
2. 2.
   In a large pot, bring water to a boil. Add the mussels and cook for 3-5 minutes, or until the shells open. Remove from heat and drain.
3. 3.
   Once the mussels have cooled, remove the meat from the shells and set aside.
4. 4.
   In a mixing bowl, combine the diced pineapple, mango, papaya, red bell pepper, green bell pepper, red onion, jalapeno pepper, lime juice, and coconut milk. Season with salt and pepper to taste.
5. 5.
   Gently fold in the cooked mussel meat, ensuring it is well coated with the salsa mixture.
6. 6.
   Refrigerate the mixture for at least 30 minutes to allow the flavors to meld together.
7. 7.
   Serve the Melanesian-style Choritos a la Chalaca chilled, garnished with fresh cilantro.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and discard any that are open or do not close when tapped. Scrub them thoroughly under cold water to remove any dirt or debris before cooking.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeno pepper.
• Adjust the amount of lime juice according to your taste preference for acidity.
• Serve the Melanesian-style Choritos a la Chalaca with toasted coconut flakes for added texture and flavor.
• If fresh tropical fruits are not available, you can use canned fruits in natural juice as a substitute.
• This dish is best enjoyed fresh, so consume it within a day of preparation.

Serving advice

Serve the Melanesian-style Choritos a la Chalaca as an appetizer or a light main course. It pairs well with a side of steamed rice or crusty bread to soak up the flavorful salsa.

Presentation advice

Arrange the mussels on a platter and spoon the vibrant salsa over them. Garnish with fresh cilantro leaves for a pop of color. Serve chilled to enhance the refreshing tropical flavors.