Ingredients

• 6 mussels
• 1 finely chopped red onion (brunoise cut)
• 1 finely chopped hollowed out tomato (brunoise cut)
• 3 tbsp. corn kernels
• ½ tbsp. garlic paste
• 50ml lime juice
• 1½ tbsp. Uku rocoto chili paste
• 2 tbsp. ketchup
• A pinch of dried oregano
• A small bunch of cilantro, chopped
• Salt and pepper to taste
• 2 spring onions in thin slices (optional)

Ingredients for broth

• ½ chopped celery
• ½ leak in slices
• 1 chopped onion
• 2 branches of cilantro

Preparation of broth

Fill a medium sized pot half up with water and prepare a broth by adding celery, leak, onion and cilantro. Boil the mussels in the broth for 20 minutes, remove them from their shells and rinse them well.

Preparation of chalaca

Pour onion, tomato, corn kernels, garlic paste, lime juice, salt, pepper, oregano, Uku rocoto chili paste and ketchup into a bowl. Mix well and season. Serve the chalaca and the mussels in the shells.

Add spring onions if you wish.