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.
BABA GANOUSH WITH CHERRY TOMATOES AND FIGS
Octopus carpaccio with Thai sauce and blueberries
Ginger cookies with blueberry buttons
CHOCOLATE PLATE FILLED WITH ICE CREAM AND FRUITS
MUSHROOM AND POMEGRANATE CARPACCIO
SOURDOUGH TOASTS WITH PEANUT BUTTER, STRAWBERRIES AND POMEGRANATE
GOLDEN MILK WITH RASPBERRY POWDER SERVED WITH CASHEWS, BLUEBERRIES AND GRANOLA
YOGURT JAR WITH ROSEHIP, BANANA, WHITE CHOCOLATE CHIPS AND BLACKBERRIES
FROZEN BLUEBERRY YOGURT PIE WITH ALMOND BASE
Homemade grenadine
