Wash all the shellfish and set aside.
Thinly dice the onion and chili pepper and cut the physalis in halves.
Mince the parsley and coriander.
Put the shellfish in a bowl, add all the ingredients and the juice of six lemons.
Stir carefully and serve.
Pumpkin, ginger, and berries soup
Blue cheese and blueberry sauce, ideal for pasta
Mexican Blueberry Sauce
Blueberry, raspberry, and mint gazpacho
Tomato and physalis chutney
Cauliflower and pomegranate cream
Black bean and raspberry chili
Raspberry Thai sauce
Raspberry dressing for mixed greens
Yellow bell pepper cold soup
