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.
COLD SHELLFISH SOUP WITH PHYSALIS
Raspberry Thai sauce
Yellow bell pepper cold soup
Blueberry and Chipotle BBQ Sauce
Black bean and raspberry chili
Strawberry soup
CHILEAN NORTHERN POT WITH PHYSALIS AND GREEN SAUCE
BELL PEPPER DIP WITH DRIED STRAWBERRY, BLUEBERRY AND PISTACHIO CRACKERS
Beetroot, avocado, and raspberry gazpacho
