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.
Cauliflower and pomegranate cream
Strawberry soup
COLD SHELLFISH SOUP WITH PHYSALIS
Blueberry, raspberry, and mint gazpacho
Onion and strawberry soup
Toasts with physalis jam and poached egg
Broccoli and Strawberry Cream
Black bean and raspberry chili
Potato, leek, and blueberry cream
Pumpkin, ginger, and berries soup
