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 BROCCOLI BROCHETTES WITH DRIED BLUEBERRY GREMOLATA
Blueberry chutney-stuffed turkey breast
Vegetable, strawberry, and blueberry crepe cake
Roasted eggplants with yoghurt and pomegranate
Baked salmon with pistachio, blueberry, capers and coriander crust
Blueberry mashed potatoes with wok-sautéed pork
QUINOA AND PALM HEARTS TIMBALE WITH TUNA AND FRUIT
MIXED SHELLFISH WITH PIL PIL SAUCE AND BERRIES
FLANK STEAK STRIPS WITH MUSHROOMS AND BLUEBERRY CHIMICHURRI SAUCE
Raw mushroom, eggplant, and blueberry lasagna
