Appetizer: Peru – Planchas De Yuca Con Huacatay (Crispy Yuca Planks with Huacatay-Lime Dip)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 9 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (675 g) fresh yuca (cassava), peeled and cut into 3-inch (7.62 cm) by 1 / 2-inch (1.27 cm) batons
1 tbsp (15 ml) kosher salt, for boiling water
4 cups (960 ml) vegetable oil, for frying
Flaky salt, to finish
1 / 2 cup (120 ml) mayonnaise (or 1 / 4 cup (60 ml) mayo + 1 / 4 cup (60 ml) Greek yogurt)
2 tbsp (30 ml) fresh huacatay leaves (or 1 tbsp (15 ml) cilantro + 1 tbsp (15 ml) mint, if unavailable)
1 tsp (5 ml) ají amarillo paste (optional)
1 small garlic clove
1 tbsp (15 ml) fresh lime juice
1 tsp (5 ml) finely grated lime zest
1 tbsp (15 ml) extra-virgin olive oil
Pinch of sugar
Fine salt, to taste
Lime wedges, for serving
Chopped cilantro, for garnish (optional)

Show original ingredient measurements

1 1 / 2 lb (675 g) fresh yuca (cassava), peeled and cut into 3-inch by 1 / 2-inch batons
1 tbsp kosher salt, for boiling water
4 cups (960 ml) vegetable oil, for frying
Flaky salt, to finish
1 / 2 cup (120 ml) mayonnaise (or 1 / 4 cup mayo + 1 / 4 cup Greek yogurt)
2 tbsp fresh huacatay leaves (or 1 tbsp cilantro + 1 tbsp mint, if unavailable)
1 tsp ají amarillo paste (optional)
1 small garlic clove
1 tbsp fresh lime juice
1 tsp finely grated lime zest
1 tbsp extra-virgin olive oil
Pinch of sugar
Fine salt, to taste
Lime wedges, for serving
Chopped cilantro, for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Place yuca in a pot, cover with cold water by 1 inch (2.54 cm), add 1 tablespoon (15 ml) kosher salt, and bring to a simmer. Cook 12–15 minutes until just tender but still holding shape.
Drain yuca, let steam-dry 5 minutes, then split thicker pieces and remove any woody core. Pat dry thoroughly.
Make the dip: In a blender or food processor, combine mayonnaise, huacatay (or cilantro + mint), ají amarillo paste, garlic, lime juice, lime zest, olive oil, pinch of sugar, and fine salt. Blend until smooth and chill until serving.
Heat vegetable oil in a deep pot to 325°F/165°C. Fry yuca in batches 4–5 minutes until pale golden. Drain on a rack or paper towels.
Increase oil to 375°F/190°C and fry yuca a second time 1–2 minutes until deep golden and crisp. Drain and season immediately with flaky salt.
Serve yuca hot with the chilled huacatay-lime dip, lime wedges, and a sprinkle of cilantro. The warm, crispy yuca complements the bright, citrusy ceviche.

Place yuca in a pot, cover with cold water by 1 inch, add 1 tablespoon kosher salt, and bring to a simmer. Cook 12–15 minutes until just tender but still holding shape.
Drain yuca, let steam-dry 5 minutes, then split thicker pieces and remove any woody core. Pat dry thoroughly.
Make the dip: In a blender or food processor, combine mayonnaise, huacatay (or cilantro + mint), ají amarillo paste, garlic, lime juice, lime zest, olive oil, pinch of sugar, and fine salt. Blend until smooth and chill until serving.
Heat vegetable oil in a deep pot to 325°F/165°C. Fry yuca in batches 4–5 minutes until pale golden. Drain on a rack or paper towels.
Increase oil to 375°F/190°C and fry yuca a second time 1–2 minutes until deep golden and crisp. Drain and season immediately with flaky salt.
Serve yuca hot with the chilled huacatay-lime dip, lime wedges, and a sprinkle of cilantro. The warm, crispy yuca complements the bright, citrusy ceviche.