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.
Chocolate with berries
Chickpea and shiitake burger with blueberry compote
Crepes in raspberry sauce
TROUT WITH ALMOND, PARMESAN CHEESE AND BLACKBERRY BRITTLE
ABALONE TIRADITO WITH CORIANDER, AVOCADO AND POMEGRANATE DRESSING
DRUNKEN SCALLOPS WITH ROUGH BINDWEED FRUIT
YOGURT & BERRY PIE
Stroganoff with Strawberries and Multi-Seed Rice
Black forest trifle
Tropical salad with blueberries
