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.
BLUEBERRY PIE
CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD
Strawberry and pomegranate salad
Queen Victoria cake
OATMEAL & BLUEBERRY MINI CREPES
TUNA AND AVOCADO TIRADITO WITH HUANCAINA SAUCE AND MUSTARD DRESSING
GRILLED PORK LOIN WITH MASHED BLACKBERRIES AND POTATO CHIPS
CHERRY, BANANA AND MAQUI BERRY POWDER ICE CREAM
LINZER COOKIES
BRUSSELS SPROUTS WITH POMEGRANATE AND BLUEBERRIES
