Ingredients

• 2 pounds yuca, peeled, cut into 3-inch pieces, quartered lengthwise and cored
• Kosher salt and freshly ground black pepper
• 1/2 cup distilled white vinegar
• 1/4 cup lime juice
• 1/4 cup sour orange juice (or substitute additional lime juice)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh flat-leaf parsley leaves

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Instructions

1. Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
2. Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.