1 small red onion, thinly sliced into rings
¼ cup red wine vinegar
Salt
2 pounds fresh or frozen yuca, cut crosswise into 1-inch-thick pices and peeled
1 ½ tablespoons extra virgin olive oil
3 garlic cloves, minced
½ teaspoon ground cumin
⅓ cup lime juice (from about 2 limes) or sour orange juice
⅓ cup low-sodium chicken or vegetable broth, or water
Ground black pepper
4 tablespoons chopped fresh parsley
Adapted from Healthy Latin Cooking [1] by Steven Raichlen. Oldways photo. Media: contact us [2] for permission to reprint and for a hi-res image
Links
[1] https://oldwayspt.org/shop/oldways-bookstore/healthy-latin-cooking
[2] mailto:media@oldwayspt.org