Rinse the scallop shells thoroughly.
Put the stemmed rough bindweed fruit, the juice of 4 lemons, a cap of pisco or vodka, salt and pepper in a bowl, and stir.
Distribute the dressing over the 12 scallop shells and serve.
Pita bread with turkey breast, avocado, and strawberries
Mini berry pies
SEA BASS CEVICHE & ROUGH BINDWEED FRUIT
SALMON CARPACCIO WITH RASPBERRY DRESSING
Avocado, shrimp, and blackberry hummus on a Chinese spoon
Salmon and physalis ceviche
PÂTÉ ROLL WITH NUT CRUST AND FIG CHUTNEY
CREAM CHEESE ROLLS
Salmon, beetroot and blueberry tartare
PROFITEROLE AND BERRY TOWER
