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.
Shepherd’s pie with blueberries
GRILLED BELL PEPPERS WITH EGG AND SPICY STRAWBERRY SAUCE
Beef tenderloin with berry sauce
BRIE CHEESE & BLUEBERRY RAVIOLI
QUINOA QUICHE WITH BROCCOLI, MUSHROOMS AND BLACKBERRIES FOR ONE
MUSHROOM AND POMEGRANATE CARPACCIO
ROASTED BROCCOLI DIP WITH POMEGRANATE
PAN-ROASTED STRIPLOIN WITH PUMPKIN, PHYSALIS AND ONION
PISTACHIO-CRUSTED SWORDFISH WITH BERRY SAUTÉ
ABALONES IN CURRY SAUCE
