Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic.
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The first time I came across this green sauce was in Peru, but I've made some alterations because the Ají amarillo chili can be difficult to find in some parts of the world. (Ideally the fish in this dish will be freshly caught with a spear gun during a morning swim, but if not any firm fleshed white fish will work.) Although not absolutely necessary, a food processor comes in very handy when making this sauce, and if you're not in the mood for sauces, lime wedges work very well.