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.
Eastern soup with raspberries
Blueberry and Chipotle BBQ Sauce
Vegetable soup with physalis
Raspberry dressing for mixed greens
Tomato and physalis chutney
Toasts with physalis jam and poached egg
Cauliflower and pomegranate cream
Mexican Blueberry Sauce
Yellow bell pepper cold soup
Potato, leek, and blueberry cream
