Categories: Salads, Mexican 
      Yield: 6 servings 
  
      2 lb Yuca                              1/3 ts Salt (or to taste) 
           Salt                              1/4 ts Black pepper 
      1 sm White onion, sliced as              4 tb Lime juice of sour orange 
           -thinly as possible                      -juice (Naranja agria) 
           For the Mojo:                       2 tb Olive oil 
      2    Cloves garlic                   
  
  Cut the yuca into 2-in pieces and peel with a paring knife.  Cut the large 
  pieces in half so that all are of uniform size.  Bring ar least 2 quarts 
  salted water to a boil.  Add the yuca and cook for 20 minutes or until 
  cracks begin to appear in the center (of the yuca) Add 1 c cold water. Cook 
  the yuca for 5-10 more minutes, or until very soft. 
   
  Meanwhile, make the mojo.  Finely chop the garlic, and, in a mortar and 
  pestle, pound it to a paste with the salt and pepper. Stir in the lime 
  juice and correct the seasoning. Just before serving, heat the olive oil in 
  a small frying pan and pour it into the garlic mixture. Stand back - it may 
  spatter. 
   
  Drain the yuca and pull out any fibers.  Arrange on a platter or plates and 
  pour the hot mojo on top.  Garnish the yuca with thinly sliced onion and 
  serve