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.
GREEN SALAD WITH FRIED GOAT CHEESE & BERRIES
Ricotta, lemon and blueberry pie
SPINACH AND BLACKBERRY SALAD
STRAWBERRY PIE
Keto dulce de leche-raspberry bonbons
DATES AND BACON CROQUETTE WITH BLACKBERRY-STRAWBERRY SAUCE
CHRISTMAS SPONGE CAKE WITH BERRIES
Vegan blackberry and almond custard braid
SALMON WITH BLACK LENTILS AND BLUEBERRIES
Homemade yogurt with jam
