Yuca en Escabeche (Pickled Yuca Salad)
- 2 pounds fresh or frozen yuca
- 1 medium red onion sliced into thin strips
- 4 cloves of garlic minced
- 1 habanero pepper seeded and sliced thin
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon dried parsley
- Juice of 2 large limes
- 3 tablespoons distilled white vinegar
- 2 tablespoons agave nectar or honey
- 5 tablespoons olive oil plus more for browning yuca
- 1/3 teaspoon Fresh cracked pepper
- Fresh cilantro or parsley, chopped for garnish
With this pickled yuca salad recipe, I combine my love of pickled red onions and garlic mojo. My family in Mexico prepares a similar recipe using potatoes and jalapeños in escabeche. It is served as a botana (appetizer). It was only a few years ago that I began cooking with yuca. Often, I will substitute the yuca for potatoes in my recipes. The frozen yuca found at the market works great for recipes. It comes peeled and cut, which can be a small challenge when using fresh yuca. If you enjoy pickled red onions and yuca in garlic mojo, you will really enjoy this pickled yuca salad.
Like many pickled foods, this recipe will taste even better if you let it sit overnight. Just let it come to room temperture before serving.