Machi Cure Recipe
Smoked yellowtail, yuca crisp, marcona almond
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Ingredients
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Main Ingredients
Seasoning
Garnish
Method
Preparation of Yuca Crisp
- 1
Prepare the Yuca
Peel the yuca and cut it into evenly sized pieces (about 1-2 inches).
- 2
Cook the Yuca
In a large pot, bring salted water to a boil. Add the yuca pieces and cook until tender, about 20-25 minutes. Drain and let cool.
- 3
Make the Crisp
Once cooled, slice the yuca into thin strips or rounds. Heat olive oil in a frying pan over medium heat. Fry the yuca pieces until golden and crispy, about 3-4 minutes on each side. Remove and drain on paper towels, then season with sea salt.
Assembly
- 4
Plate the Dish
On a serving plate, arrange the crispy yuca as the base.
- 5
Add the Smoked Yellowtail
Layer the smoked yellowtail on top of the yuca crisp.
- 6
Top with Marcona Almonds
Sprinkle chopped Marcona almonds over the smoked yellowtail.
- 7
Garnishing
Garnish with fresh cilantro leaves and serve with lime wedges on the side.
