Ingredients
2 lb. peeled and cut into 1 to 2-inch chunks, fresh or frozen yuca
1 large red onion
1/3 c. white vinegar
1/4 c. lime juice
1/4 c. orange juice
2 tbsp. fresh cilantro, chopped
6 tsp. minced garlic
1/4 c. olive oil
1 tsp. oregano
1/2 tsp. cumin
Kosher salt
Freshly ground black pepper
Citrus fruit, for garnish
Preparation
Step 1Boil yuca in a large pot of generously salted boiling water for 30 minutes or until fork tender. Step 2While yuca is boiling, peel onion and cut into thin slices; soak onions in vinegar. Let pickle for 20 to 25 minutes; drain onions, reserving the vinegar. Step 3Remove yuca from heat; let sit in warm water until ready to serve.Step 4Whisk lime and orange juices, cilantro, and garlic in a bowl. Step 5Heat oil in a saucepan over medium heat. Add oregano, cumin, and onions and cook until onions are soft. Pour vinegar over onions and cook for 1 more minute.Step 6When ready to serve, drain yuca, and toss in citrus marinade. Step 7Pour hot onions over yuca. Add salt and pepper to taste. Serve warm with citrus for garnish.
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