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.
Vegan pear and blackberries pie with chocolate
Grilled peach salad
Berry pavlova
COCONUT AND BLUEBERRY POWDER SQUARES FILLED WITH COCONUT AND RASPBERRY
ROASTED BROCCOLI DIP WITH POMEGRANATE
RASPBERRY AND POMEGRANATE GALETTE
COLD SHELLFISH SOUP WITH PHYSALIS
ALMOND AND RASPBERRY SQUARES
POWDER RASPBERRY RAW BONBONS
Lemon and pomegranate dessert
