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.
Raspberry Thai sauce
Potato, leek, and blueberry cream
Broccoli and Strawberry Cream
Black bean and raspberry chili
Tomato and physalis chutney
Yellow bell pepper cold soup
Onion and strawberry soup
Strawberry soup
CHILEAN NORTHERN POT WITH PHYSALIS AND GREEN SAUCE
