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Mini Yuca Cups with Pear Tartare

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Ingredients

Pear Tartare

  • 1 Asian pear
  • ¼ cup beet juice
  • 2 tbsp ponzu
  • chive sliced thin
  • 1 small tomato small to brunoise diced
  • 1 garlic clove minced
  • cilantro for garnish

Mini Yuca Cups

  • 1 bag Tio Jorge® Mini Yuca Cups

Preparation

For the Pear Tartare

  • Slice the pear thin on a mandolin (about 1/4th inch).
  • Compress with beet juice and ponzu for 3 hours (Or marinate overnight).
  • Dice the pear to a brunoise or small dice.
  • Toss in a bowl with the tomato, about 1tsp chive and garlic.
  • Fry the mini yuca cups at 350 F until crispy. Let cool and serve with pear tartare and cilantro for garnish.

For the Mini Yuca Cups

  • Preheat enough oil at 350-360 °F (176-182 °C) to cover the cups.
  • Place up to 1lb. of yuca cups. Do not overload basket and carefully lower basket into hot oil.
  • Fry for 2-3 minutes. Do not overcook.

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