Solterito Arequipeño
(sol-teh-REE-toh ah-reh-kee-PEN-yo)
Para Picar y Empezar
Originating in the "White City" of Arequipa, this vibrant chopped salad is the ultimate Peruvian front-porch snack. Historically eaten by singles looking to keep a trim figure for courtship, it’s a brilliant study in texture and bright acid. The magic here isn't complex technique. It's about a meticulous, uniform chop ensuring every bite is perfectly balanced, and a localized grandmother's trick: boiling the starchy giant corn with a pinch of anise and sugar to give it aromatic depth. Grab the frozen choclo and a can of lima beans from the market; it takes twenty minutes to throw together and tastes exactly like a warm evening in southern Peru.
Ingredients
- frozen choclo1 1/2 cup
- frozen fava beans or canned lima beans1 1/2 cup
- granulated sugar1 tsp
- whole anise seeds1/2 tsp
- red onion1 med
- Roma tomatoes2 med
- queso fresco8 oz
- Kalamata or Peruvian Botija olives1/2 cup
- fresh flat-leaf parsley1/4 cup
- rocoto pepper or red jalapeño2 tbsp
- red wine vinegar3 tbsp
- extra virgin olive oil3 tbsp
- fresh lime juice1 tbsp
- saltto taste
- black pepperto taste
Method
- 01
Boil the starches with aromatics.
Bring a medium pot of water to a boil with the sugar and anise seeds. Drop in the frozen choclo and cook for 5 to 7 minutes until tender but retaining a chewy bite. Use a slotted spoon to transfer the corn to a colander to cool.
- 02
Blanch the beans.
If using frozen fava beans, blanch them in the same boiling water for 3 to 4 minutes. Drain and immediately run under cold water to stop the cooking. If your fava beans have their thick outer skins intact, gently pinch them to slip the bright green inner bean out. If using canned lima beans, simply rinse them.
- 03
Master the uniform chop.
The secret to a true Solterito is mathematical uniformity. Take your time to dice the red onion, deseeded tomatoes, cheese, and olives into small cubes roughly the exact same size as the choclo kernels.
- 04
Assemble and dress the salad.
In a large mixing bowl, gently combine the cooled choclo, fava beans, red onion, tomatoes, cheese, olives, parsley, and minced rocoto. Drizzle the red wine vinegar, olive oil, and lime juice over the top, then season generously with salt and pepper.
- 05
Toss gently and let it rest.
Fold everything together carefully so you don't mash the delicate cubes of queso fresco. Walk away and let the bowl sit on the counter for at least 5 minutes so the porous corn and cheese can soak up the sharp, bright vinaigrette before serving.
Notes
Sourcing and substitutions.
If you absolutely cannot find frozen choclo at a Latin market, use canned white hominy, rinsed well. Do not use American sweet corn, as it fundamentally ruins the savory nature of the dish. Mild feta cheese, rinsed under cold water and patted dry, works well if queso fresco is unavailable.
From Cook Peruvian in America.