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Yuca en Escabeche Recipe (with Video)

Latin American, Sesame-free, Peanut-free

Discover our Yuca en Escabeche Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 25min


- 1 Yellow onion, thinly sliced
- 0.5 c vinegar
- 0.5 c Olive oil
- 2 clove Garlic
- 0.5 c Green olives, stuffed
- 1 tbsp black peppercorn
- 3 Bay leaves
- pinch Salt, to taste
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Marinating the onions
1. Marinate the onions in the vinegar for a few hours before preparation.
Preparing the onion mixture
1. In a pan, add a few tablespoons of the oil and heat on low.
2. Once heated, add the garlic and cook for a few minutes.
3. Add the olives, peppercorn, bay leaves and marinated onions.
4. Add the rest of the oil and continue to cook on low (covered if preferred) until onions are cooked but still a bit crunchy.
Preparing the yuca
1. In the meantime, heat a large pot of salted water to a boil on medium-high.
2. Add the yuca and return water to a boil.
3. Reduce heat to simmer and cook for 20 minutes, until the yuca is very tender.
4. Drain and transfer yuca to a cutting board.
5. Remove and discard any tough cores from centers of yuca.
6. Transfer yuca to a wide serving bowl.
Final steps
1. Pour warm onion mixture over yuca, gently stirring to combine.
2. Cover and let stand for 15 minutes, until yuca absorbs the oil.
3. Serve immediately.

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