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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 9 min

Total 35 min

Ingredients

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

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.