Dice the salmon (parmentier cut). Then dice the peppers into smaller cubes (brunoise).
Julienne the onions and mince the coriander. Put everything in a bowl, then add the lemon juice and season to taste. Allow the preparation to set for 10 to 15 minutes in the fridge.
Then sauté the crab claws in butter and allow them to cool.
Mix the cream cheese with the yoghurt, mash the physalis with some water, add to the preparation, and season.
Assembly:
In a soup plate or bowl, put the ceviche with crab claws around the edge (they must remain straight upward). Then add the physalis sauce and finish with berries for decoration.
