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.
Blue cheese and blueberry sauce, ideal for pasta
Blueberry and Chipotle BBQ Sauce
Pumpkin, ginger, and berries soup
Yellow bell pepper cold soup
Broccoli and Strawberry Cream
Beetroot, avocado, and raspberry gazpacho
Black bean and raspberry chili
BELL PEPPER DIP WITH DRIED STRAWBERRY, BLUEBERRY AND PISTACHIO CRACKERS
Tomato and physalis chutney
Blueberry, raspberry, and mint gazpacho
