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Yuca in a bowl with red onions
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Yuca en Escabeche

Move over potato salad and say hello to this Puerto Rican pickled cassava/yuca salad aka Yuca en Escabeche. The perfect side dish that is suitable for all dietary requirements.
Course Appetiser
Cuisine Puerto Rican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 458kcal
Author Charla

Ingredients

  • lb yuca (680g) chopped and peeled
  • 1 teaspoon garlic powder (3g)
  • 1 teaspoon onion powder (2g)
  • ½ teaspoon pink salt (3g)

For the escabeche

  • ¾ cup olive oil (177ml)
  • 1 red onion sliced
  • 4 garlic cloves minced
  • ½ red bell pepper chopped up small
  • cup vinegar (85g)
  • 1 teaspoon oregano (2g)
  • ½ teaspoon cumin (1g)
  • ½ teaspoon black pepper (1g)
  • ½ teaspoon pink salt (3g)
  • 1 tablespoon sweetener of your choice (15g) optional
  • 4 tablespoon green olives (32g) sliced in halves

Instructions

  • Place the yuca in a saucepan with just enough water to cover then add pink salt along with the onion and garlic powder.
  • Bring the pot to the boil, reduce the heat to medium, cover and simmer until tender.
  • Drain off the excess water and set aside to cool.
  • Prepare the escabeche by heating a medium sized saucepan and adding the olive oil.
  • Saute the onions, garlic and peppers on medium heat until soft and translucent.
  • Now add the vinegar, oregano, cumin, black pepper, pink salt and sweetener then stir once again and simmer for 2-3 minutes.
  • Add the olives to the bowl of yuca.
  • Pour the escabeche all over the yuca, combine and allow to completely cool down before serving.
  • Serve accordingly.

Notes

  • You can use frozen pieces of yuca instead of fresh, this is also a lot easier to manage.
  • Yuca is also known as cassava or manioc.
  • This dish can be prepared ahead of time (up to 5 days), the flavour deepens the longer it is left to marinate for.
  • You can use regular onions instead of red onions, I like to use it for the contrast in colour.
  • The use of cumin, sweetener and oregano are optional.
  • Make sure the yuca is fork tender (soft) but not too soft to the point that it falls apart.
  • Be sure to discard the woody part in the centre of the yuca, this is inedible and needs to be removed.
  • You can purchase yuca from any Caribbean/Latino supermarket.

Nutrition

Calories: 458kcal | Carbohydrates: 50g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 490mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 38mg | Calcium: 45mg | Iron: 1mg