Best 5 Marinated Yuca With Pickled Red Onions Recipes

FISH AND YUCA STEW WITH PICKLED ONIONS

Steps:

• Cook yuca:
• If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
• Make pickled onions while yuca cooks:
• Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
• Make fish stew while yuca finishes cooking:
• Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.

YUCATáN-STYLE PICKLED RED ONIONS

Steps:

• In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
• Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

BOILED YUCA WITH PICKLED RED ONION AND ROASTED GARLIC

Steps:

• To cook yuca, place pieces in a saucepot and cover with cold water and bring it to a boil over medium-high heat. Once at a boil, lower the temperature and simmer until yuca is tender. Next, place red onion slices in a sauce pot with the vinegar, water, peppercorns, coriander, and 1 bay leaf. Bring the onions to a boil and remove from the heat to cool at room temperature. Once the yuca is tender strain and place in a serving bowl. Spoon the onions over the yuca. Serve with roasted garlic and hot sauce. Season with salt and pepper.

YUCA FRITTERS WITH PICKLED RED ONIONS

Steps:

• Over medium heat boil yuca in salted water until tender, approximately 20 minutes. Make sure not to overcook. Drain yuca and remove the stringy center portion. In a small skillet cook scallions and garlic in 1 tablespoon olive oil until fragrant, approximately 3 minutes; then set aside to cool.
• In a food processor place eggs, parsley, baking powder and sauteed scallion and garlic mixture. Puree until smooth then season to taste with salt and pepper. Allow it to cool then add the yuca and puree all together. In a small skillet heat 2 tablespoons oil and saute red onion, vinegar and oregano for 5 minutes until soft. Season to taste with salt and pepper and set aside to cool.
• Bring the yuca mixture to room temperature. In a heavy bottom skillet heat 2 to 3 inches of oil to 375 degrees. Shape batter in an ice cream scooper and fry the fritter until golden. Place fritters on towel. Season with salt and pepper.
• Arrange fritters on a serving platter and top each fritter with a little pickled red onion on top.