Bolsita Verde Logo
Sign in
English English

Potato salad with a mushroom ceviche

made of mushrooms, shiitakes, scallion, tomato and lime
A tasty and fresh salad inspired by the Peruvian cuisine to enjoy at any moment!
  • Nice and quick!

    Nice and quick!

  • Vegan

    Vegan

  • Gluten-free

    Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

tree nut

Utensils:

Ingredients

Potato

Lime

Cashew nuts

Mushrooms

Shiitake mushrooms

Scallion

Red pepper

Plum tomato

Fresh mint

Red chilli

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1632
390
21
3
45
7
8
10
0
21

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Wash the vegetables. Peel the potato and cut it into wedges of 1cm thick or in cubes. Place them in a pot and cover them with water. Add salt to taste and bring the water to a boil. Let it cook for approx. 15 minutes until tender. Drain the water and let the potatoes cool down.
2.
Cut the mushrooms into thin slices. Cut the chilli and scallion into thin slices. Chop the pepper. Cut the tomato in half and then into wedges. Chop the mint. Place all the ingredients in a bowl together with the juice of the lime. Season with olive oil and salt and pepper to taste. Mix it well.
3.
Serve the potatoes as a base and place the ceviche on top. Finish with chopped cashew nuts.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1632
390
21
3
45
7
8
10
0
21
kJ
kcal
g
g
g
g
g
g
mg
mg