Callao-style mussels with fresh corn and tomato salsa (Choritos a la chalaca)

1. Scrub the mussels under cold water, pull out the beards and discard any that are open and don't close when tapped.

2. Bring the water to the boil in a large pot, add the mussels and steam, covered, for 3-4 minutes until they open; discard any that stay closed and leave the rest to cool.

3. For the salsa, cut the red onion, seeded tomatoes and seeded ají limo into very small dice and mix with the drained sweetcorn and chopped coriander.

4. Squeeze in the lime juice, add the oil, salt and leave for 5 minutes for the flavours to blend.

5. Remove the top shell of each mussel, arrange the mussels in their bottom shells on a platter and heap a teaspoon of salsa onto each.

6. Serve cold with lime wedges – they're meant to be tipped straight from the shell in one go.

Tip: "Chalaca" refers to the port city of Callao, Lima's neighbour – there they're served fresh and ice-cold with beer at the harbour stalls.