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.
BLUEBERRY & ORANGE MADELEINES
Lucuma, walnut and dulce de leche dessert
BITTER CHOCOLATE, STRAWBERRY & PEANUT CUPS
Heart-shaped puff pastry cake
CAESAR SALAD WITH RASPBERRIES
SUGAR-FREE OATMEAL AND BLUEBERRY ENERGY BALLS
Grilled strawberry cocktail picks
Clery (wine with strawberries)
PASSION FRUIT AND RASPBERRIES GIN TONIC
Berry pavlova
