Photo by Sonia Mendez Garcia

Yuca en Escabeche (Pickled Yuca Salad)

Cuisine: Latin
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings
Love yuca in garlic mojo? Love pickled red onions? Combine the two with this super easy, zesty pickled yuca salad.

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 jalapeƱos 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.


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  1. If using fresh yuca, make sure you cut away the woody center. Place the yuca in a pot and cover with water. Bring to a boil, reduce heat to a soft boil. Cook for 30 minutes or until fork tender. Add salt to taste towards the end of cooking time.
  2. While the yuca cooks, prepare the escabeche. For the escabeche, add all of the ingredients to a glass bowl in the order listed. Stir well to combine and let sit.
  3. When yuca is ready, drain well and transfer to a large skillet that was preheated with 3 tablespoons of olive oil. Saute, turning as needed to brown and lightly fry the yuca.
  4. Transfer yuca to a serving bowl. While it's warm, pour the escabeche over the top. Cover and let sit for 1 hour. Before serving, toss to combine. Garnish with cilantro (or parsley). This dish can be served warm or at room temperature.

Chef Notes

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.

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Appetizer Side Dish